09/05/2016 Tiramisu Toffee Cake

Tiramisu Toffee Cake

Recipe Courtesy of Cindy Schumacher

Cake:
1 (1lb 2.5 oz.) pkg. pudding included white cake mix 4 egg whites
1 cup strong coffee, room temperature
4 (1.4oz) toffee candy bars, finely chopped

Frosting:
2/3 cup sugar
1/3 cup chocolate syrup
4 oz cream cheese, softened
2 cups whipping cream
2 tsp vanilla
1 cup strong coffee, room temperature

Garnish: chopped toffee candy bars or chocolate curls if desired

Heat oven to 350 degrees. Grease and flour two 9 or 8 inch round cake pans.
In a large bowl, combine cake mix, 1 cup coffee, and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter in greased and floured pans. Bake at 350. Bake 9 inch pans 20 to 30 minutes, bake 8 inch pans 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
In medium bowl, combine sugar, chocolate syrup, and cream cheese; beat until smooth.
Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use.
Place one cake on a plate and drizzle with ¼ cup coffee. Spread with frosting.
Put other cake on top of first frosted layer and drizzle with ¼ cup coffee. Frost top and sides.
Garnish with chopped toffee bars or chocolate curls.