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Coffee Toffee Tort Recipe

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This recipe for Coffee Toffee Tort, by , is from Patty Cakes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Smith
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 ten inch tube angel food cake
1-1 1/2 tsp instant coffee
1 pkg chocolate instant pudding
1 c whipping cream (whipped)
2 3/4 oz. chocolate coated English toffee bars chilled and crushed.

Directions:
Directions:
Prepare pudding according to package's directions, except use 1 1/3 c milk. Chill. Fold in 1/2 of whipping cream. Split cake into 3 layers. Spread 1/2 of pudding/cream mixture between layers. Fold together remaining pudding mixture and whipped cream. Use to frost sides and top. Sprinkle top and sides with toffee bars. Chill until ready to serve.

Personal Notes:
Personal Notes:
This dessert is amazingly fast, easy, and impressive. It is also incredibly delicious and light. I recommend this recipe to anyone, from experienced bakers to persons new in the kitchen. The recipe is very forgiving, and since there is no heat involved, even children and husbands can make this cake look professional.

 

 

 

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