Shelly's Recipe

SIX LAYER TOFFEE TORTE

Category: Tortes

2 2/3 cups flour
2 cups sugar
1 cup butter, softened
1 cup buttermilk
3/4 cup cocoa
2 tsp baking soda
1 1/2 tsp vanilla
1/4 tsp salt
2 large eggs
1 cup coffee, hot
1 pkg crushed toffee with chocolate
2 cups whipping cream
3 tbsp brown sugar
1/2 tsp instant coffee
1 tsp hot water

Preheat oven to 350. Grease and flour 3 (8 inch) cake pans. In a large bowl, combine first 9 ingredients. With mixer on low, beat just until mixed, scraping sides with spatula. Add coffee and increase speed to medium; beat 2 minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes.

Remove from pans and cool completely. Reserve 2/3rds of toffee. In a cup, dissolve instant coffee with water. Cool. With a serrated knife, cut each cake in two.

In a bowl, beat whipping cream, brown sugar and cooled 1 tsp coffee until stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with some of the toffee. Repeal layers 4 more times. Top with last layer of cake. Thinly spread whipped cream over top and sides of cake. Gently press reserved toffee on top and sides of cake. Refrigerate until ready to serve.