6 Layer Toffee Torte Recipes

TIRAMISU TOFFEE TORTE

Steps:

• 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. , Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. , 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., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons 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.

6 LAYER TOFFEE TORTE

Steps:

• Preheat oven to 350:.
• Grease and flour 3, 8 inch cake pans.
• In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
• With mixer on low, beat just until mixed, scraping sides with spatula.
• Add coffee to bowl.
• Increase speed to medium and beat 2 minutes.
• Pour batter into pans.
• Bake 25-30 minutes.
• Cool cake in pans on racks, 10 minutes then remove from pans and cool completely.
• While cake is cooling, chop Heath bars, reserve 2/3 of the heath bar.
• In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
• Cool.
• With serrated knife, cut each cake in two, making 6 thin layers.
• In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
• TO ASSEMBLE CAKE:.
• place 1 layer on plate; spread with 1/2 cup whipped cream.
• Sprinkle with 1/5 of the remaining Heath bar.
• Repeat layers 4 more times.
• Top with last layer of cake.
• Thinly spread whipped cream over top and.
• sides of cake.
• Gently press reserved 2/3 of the Heath toffee onto top and sides of cake.
• Refrigerate until ready to serve.

TOFFEE-MOCHA CREAM TORTE

Steps:

• Preheat oven to 350° . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For topping, dissolve coffee in water in a large 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. Repeat layers twice. Store in the refrigerator.