Name: Toffee mocha Cream Torte
Ingredients: 1 cup butter or margarine, softened; 2 cup sugar; 2 eggs; 1 1/2 teaspoon vanilla extract; 2 2/3 cup all purpose flour; 3/4 cup baking cocoa; 2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 2 teaspoon instant coffee granules; 1 cup boiling water; 1/2 teaspoon instant coffee granules; 1 teaspoon hot water; 2 cup whipping cream; 3 tablespoon light brown sugar; 6 heath candy bars (1.4 ounces each), crushed, divided

Toffee mocha Cream Torte

Ingredients

1 cup butter or margarine, softened
2 cups sugar
2 eggs
1 1/2 teaspoon vanilla extract
2 2/3 cups all purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons instant coffee granules
1 cup boiling water
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups whipping cream
3 tablespoons light brown sugar
6 heath candy bars (1.4 ounces each), crushed, divided

Instructions

12 to 14 servings. 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 F 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 cup of crushed candy bars. Continue in same way with remaining layers. Store in the refrigerator.