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Category: Tortes
Prep Time: Cook Time: Total Time:
Cake
1 pkg white cake mix
1 cup strong brewed coffee, room temp
4 egg whites
4 Heath candy bars, (1.4 oz each), chopped
Frosting
4 oz cream cheese, softened
2/3 cup sugar
2 cups whipping cream
1/3 cup chocolate syrup
1/4 cup plus 6 Tbsp strong brewed coffee, room temperature, divided
2 tsp vanilla extract
1 Heath candy bar (1.4 oz), chopped
Line 2 greased (9 inch) round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks. When cool, split each cake into two horizontal layers.
For frosting, in a chilled mixing bowl beat the cream cheese and sugar until smooth. Add the whipping cream, chocolate syrup, 1/4 cup of coffee and vanilla. Beat on high speed until light and fluffy, about 5 min.
Place one cake layer on a serving plate; drizzle with 2 tbsp of the remaining coffee. Spread with 3/4 cup frosting. Repeat twice. Top with fourth cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Serves 12-14
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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 brewed coffee, room temp
4 egg whites
4 Heath candy bars, (1.4 oz each), chopped
Frosting
4 oz cream cheese, softened
2/3 cup sugar
2 cups whipping cream
1/3 cup chocolate syrup
1/4 cup plus 6 Tbsp strong brewed coffee, room temperature, divided
2 tsp vanilla extract
1 Heath candy bar (1.4 oz), chopped
Line 2 greased (9 inch) round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks. When cool, split each cake into two horizontal layers.
For frosting, in a chilled mixing bowl beat the cream cheese and sugar until smooth. Add the whipping cream, chocolate syrup, 1/4 cup of coffee and vanilla. Beat on high speed until light and fluffy, about 5 min.
Place one cake layer on a serving plate; drizzle with 2 tbsp of the remaining coffee. Spread with 3/4 cup frosting. Repeat twice. Top with fourth cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Serves 12-14
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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