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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake
1 pkg white cake mix
1 cup strong coffee, room temperature
4 egg whites
4 (1.4 oz) toffee candy bars, very finely chopped
Frosting
2/3 cup sugar
1/3 cup chocolate syrup
4 oz cream cheese, room temperature
Garnish
Chopped toffee candy bars or chocolate curls
Preheat oven to 350. Grease and flour 2 (8 or 9 inch) round cake pans. In a large bowl, combine first 3 ingredients at low speed until moistened; beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in cake pans. Bake 9 inch pans for 20-30 minutes or 8 inch pans 30-40 minutes. Cool 10 minutes and remove from pans. Cool completely.
In a medium bowl, combine sugar, syrup and cream cheese; beat until smooth. Add whipped topping and vanilla; beat until light and fluffy. Refrigerate until ready to use.
To assemble: Slice each cake layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup frosting. Repeat 2 more times. After topping final layer, frost sides and top of cake with remaining frosting. Garnish, as desired.
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TIRAMISU TOFFEE TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake
1 pkg white cake mix
1 cup strong coffee, room temperature
4 egg whites
4 (1.4 oz) toffee candy bars, very finely chopped
Frosting
2/3 cup sugar
1/3 cup chocolate syrup
4 oz cream cheese, room temperature
Garnish
Chopped toffee candy bars or chocolate curls
Preheat oven to 350. Grease and flour 2 (8 or 9 inch) round cake pans. In a large bowl, combine first 3 ingredients at low speed until moistened; beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in cake pans. Bake 9 inch pans for 20-30 minutes or 8 inch pans 30-40 minutes. Cool 10 minutes and remove from pans. Cool completely.
In a medium bowl, combine sugar, syrup and cream cheese; beat until smooth. Add whipped topping and vanilla; beat until light and fluffy. Refrigerate until ready to use.
To assemble: Slice each cake layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup frosting. Repeat 2 more times. After topping final layer, frost sides and top of cake with remaining frosting. Garnish, as desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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