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Toffee Mocha Cream Torte Recipe

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This recipe for Toffee Mocha Cream Torte, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Satchwell


1 c. butter, softened
2 c. sugar
2 eggs
1-1/2 tsp. vanilla extract
2-2/3 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
2 tsp. instant coffee granules
1 c. boiling water

1/2 tsp. instant coffee granules
1 tsp. hot water
2 c. whipping cream
3 T. light brown sugar
6 Heath candy bars (1.4 oz. each), crushed, divided

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for 2 minutes. Pour into three greased and floured 9 inch round baking pans. Bake at 350 degrees for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For topping, dissolve coffee in water in a mixing bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate. Top with 1-1/3 cups of topping. Sprinkle with 1/2 c. of crushed candy bars. Repeat layers twice. Store in refrigerator.

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