1 pk White cake mix
1 c Strong coffee; room
-temperature 4 lg Egg whites
6 3/8 oz Toffee candy bars (4 bars)
— very finely chopped 2/3 c Sugar
1/3 c Chocolate syrup
4 oz Cream cheese; softened
2 c Whipped cream
1 c Strong coffee; room
-temperature 1 3/8 oz Toffee candy bar (1bar);
-chopped Recipe by: Pillsbury Bake-Off 35th Contest Cookbook Heat oven to 350 degrees F. Grease and flour two 9″ or 8″ round cake pans. In large bowl, combine cake mix, 1st amount of coffee and egg whites at low speed until moistened; beat 2 mins at high speed. Fold in 1st amount of chopped toffee candy bars. Spread batter in greased and floured pans. Bake 9″
pans for 20 to 30 mins or until toothpick inserted in centre comes out clean. (Bake 8″ pans for 30 to 40 mins.) Cool 10 mins; 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. To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup of coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup frosting. Repeat with 2nd and 3rd cake layers. Top with remaining cake layer. Frost sides and top of cake with the remaining frosting. Garnish top with chopped toffee bars. Store in refrigerator. NOTES : HIGH ALTITUDE-Above 3500
Feet: Add 1/4 cup flour to dry cake mix. Bake at 350 degrees farenheit for 30
to 35 minutes. —–