Tiramisu Toffee Torte

TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling

MAKES: 12-14 servings

Ingredients

• 1 package white cake mix (regular size)
• 1 cup strong brewed coffee, room temperature
• 4 egg whites
• 4 Heath candy bars (1.4 ounces each), chopped
• FROSTING:
• 4 ounces cream cheese, softened
• 2/3 cup sugar
• 1/3 cup chocolate syrup
• 2 teaspoons vanilla extract
• 2 cups heavy whipping cream
• 6 tablespoons strong brewed coffee, room temperature
• 1 Heath candy bar (1.4 ounces), chopped

Directions

1. Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars.
2. 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 minutes before removing to wire racks to cool.
3. For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.
4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Yield: 12-14 servings.