Tiramisu Toffee Torte

Tiramisu Toffee Torte

Recipe By : Pillsbury Bake-Off 35th Contest Cookbook

12 Preparation Time :

Categories : Cakes

Amount Measure Ingredient -- Preparation Method -- -- --

1 pkg white cake mix

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

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

2 mins at high speed. Fold in

1st amount of

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

4 layers. Drizzle each cut side with

1/4 cup of

1 layer, coffee side up, on serving plate; spread with

3/4 cup

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

1/4 cup flour to dry cake mix. Bake at

350 degrees farenheit for to 35 minutes. - - - - - - - - - - - - - - - - - -