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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Tiramisu Toffee Torte

  3. Categories: Cakes, Italian

  4. Yield: 12 servings

  5. 1 pk White cake mix

  6. 4 lg Egg whites

  7. 6 3/8 oz Toffee candy bars (4 bars)

  8. -- very finely chopped 2/3 c Sugar

  9. 1/3 c Chocolate syrup

  10. 4 oz Cream cheese; softened

  11. 2 c Whipped cream

  12. 1 c Strong coffee; room

  13. -temperature

  14. 1 3/8 oz Toffee candy bar (1bar);

  15. -chopped

  16. Recipe by: Pillsbury Bake-Off 35th Contest Cookbook

  17. 350 degrees F. Grease and flour two

  18. 9 or 8 round cake

  19. pans.

  20. In large bowl, combine cake mix, 1st amount of coffee and egg whites at

  21. low

  22. 2 mins at high speed. Fold in

  23. 1st amount of

  24. chopped toffee candy bars. Spread batter in greased and floured pans. Bake

  25. 9 pans for 20 to 30 mins or until toothpick inserted in centre comes out

  26. clean. (Bake 8 pans for 30 to 40 mins.) Cool 10 mins; remove from pans. Cool

  27. completely. In medium bowl, combine sugar, chocolate syrup and cream

  28. cheese;

  29. beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use. To assemble cake, slice each layer

  30. 4 layers. Drizzle each cut side with

  31. 1/4 cup of

  32. 1 layer, coffee side up, on serving plate; spread with

  33. 2nd and 3rd cake layers. Top with remaining cake

  34. layer.

  35. Frost sides and top of cake with the remaining frosting. Garnish top with

  36. chopped toffee bars. Store in refrigerator. NOTES : HIGH ALTITUDE-Above

  37. 3500 Feet: Add

  38. 1/4 cup flour to dry cake mix. Bake at

  39. 350 degrees farenheit for 30 to 35 minutes. --

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