Ingredients Jump to Instructions ↓

  1. 2 2/3 cups Flour

  2. 2 cups Sugar

  3. 1 cup Butter or margarine -- soft

  4. 1 cup Buttermilk

  5. 3/4 cup Ground cocoa

  6. 2 teaspoons Baking soda

  7. 1 1/2 teaspoons Vanilla extract

  8. 1/4 teaspoon Salt

  9. 2 large Eggs

  10. Instant coffee granules 10 (1.4 oz) Heath Bars

  11. 2 cups Whipping cream

  12. 3 tablespoons Light brown sugar

  13. 3 8-inch round cake pans. In a large bowl, measure first

  14. 9 ingredients. With mixer at low speed, beat ingredients until just mixed, scraping bowl constantly with spatula. Dissolve

  15. 2 tsp instant coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer speed to medium; beat

  16. 2 minutes, scraping sides of bowl occasionally. Pour batter into pans. Bake

  17. 25-30 minutes. Cool cake in pans on racks for 10 minutes. Remove from pans and cool completely. While cake is cooling, finely chop Heath Bars. In a cup dissolve

  18. 1/2 tsp instant coffee in

  19. 1 tsp hot water; cool. With serrated knife, cut each cake layer in half to make

  20. 6 thin layers. In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks form. To assemble cake, place

  21. 1 layer on cake plate; spread with about 1/2 cup of the whipped cream mixture. Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of the remaining Heath Bars. Repeat layering

  22. 4 more times. Top with remaining cake layer. Thinly spread remaining whipped cream mixture over side and top of cake. Gently press reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to serve. Serves


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