Serves: 12
Total Calories: 274
Heat oven to 350°F. Grease and flour two 9- or 8-inch round cake pans. In 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°F. 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.
To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup coffee. Place 1 layer coffee side up on serving plate spread with 3/4 cup frosting. Repeat with second and third cake layers. Top with remaining cake layer. Frost sides and top of cake with remaining frosting. Garnish with chopped toffee bars. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix. Bake at 350°F. for 30 to 35 minutes.
Nutrition Per Serving: Calories 540 Protein 6g Carbohydrate 63g Fat 29g Sodium 400mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tiramisù Toffee Torte recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
