Recipe - 6 Layer Toffee Torte

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

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 the heath 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.

Posted to recipeludigest by library@mastercook.com (MasterCook Recipe
Library) on Feb 3, 1998