Recipe - 6-Layer Toffee Torte

2 2/3 cup Flour
2 lg Eggs
2 cup Sugar
1 cup Coffee hot
1 cup Margarine or butter soft
1 3/8 ounce Heath bars
1 cup Buttermilk
2 cup Whipping cream
Three fourths cup Cocoa
3 tablespoon Brown sugar
2 teaspoon Baking soda
One half teaspoon Coffee instant
1 One half teaspoon Vanilla
1 teaspoon Water hot
One fourth teaspoon Salt

Preheat oven to 350~. Grease and flour 3, 8 inch cake pans. In large bowl,
combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla,
salt and eggs. With mixer on low, beat just until mixed, scraping sides
with spatula. Add coffee to bowl. Increase speed to medium; beat 2 minutes.
Pour batter into pans. Bake 2530 minutes. Cool cake in pans on racks, 10
minutes. Remove from pans and cool completely. While cake is cooling, chop
Heath bars. Reserve 2/3 of theheath bar. In a cup, dissolve One half tsp instant
coffee with 1 tsp hot water. Cool. With serrated knife, cut each cake in
two, making 6 thin layers. In a bowl, beat whipping cream, brown sugar and
cooled 1 tsp of coffee until stiff peaks form. To assemble cake, place 1
layer on plate; spread with One half cup whipped cream. Sprinkle with 1/5 of the
remaining Heath bar. Repeat layers 4 more times. Top with last layer of
cake. Thinly spread whipped cream over top and sides of cake. Gently press
reserved 2/3 of the Heaths onto top and sides of cake. Refrigerate until
ready to serve.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini