Coffee-Toffee-Torte -

1 pk Chocolate pudding; sm

-instant 1 1/2 tb Instant coffee

6 Toffee candy bars,

3/4 oz;

-ea 1 c Cream; whipped

10 inch tube pan. Cool thoroughly. Prepare pudding according to pkg, using only

1 1/3 cups milk and add the instant coffee. Chill pudding

10 min. Split cake into 3 layers. Break toffee bars (I use Heath bars and I chill them overnight) into small bits. ( I put them in a plastic bag and hit them with a meat malet). Fold half of the whipped cream into the pudding. Spread half this mixture between the layers and sprinkle each layer with some toffee bits. For the frosting fold remaining whipped cream into the remaining filling mixture. Frost the cake and sprinkle sides and top of cake with the toffee bits. Chill until ready to serve. --