Toffee-Mocha Cream Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. butter
2 c. sugar
2 eggs
1½ tsp. vanilla
2⅔ c. flour
¾ c. cocoa
2 tsp. baking soda
¼ tsp. salt
1 c. buttermilk
2 tsp. instant coffee granules
1 c. boiling water
Topping:
½ tsp. instant coffee granules
1 tsp. hot water
2 c. whipping cream
3 T. brown sugar
6 (1.4 oz.) heath candy bars, crushed and divided
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Directions: |
Directions:Cake:
Cream butter and sugar. Beat in eggs and vanilla. Combine 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 350º for 16-20 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
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 ⅓ of topping mixture, then sprinkle with ⅓ of heath crushed candy bars. Repeat layers twice. Store in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
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