Post by bean on May 22, 2007 7:16:46 GMT -5
Alwyas a hit! Make sure you have room to store in the fridge. 
Tiramisu Toffee Torte
Recipe By : Pillsbury Bake-Off 35th Contest Cookbook
1 pkg. White (pudding included) cake mix
1 c Strong coffee, room -temperature
4 Egg whites
4 (1.4-oz.) Toffee candy bars, very finely chopped – I like Skor bars, but Heath bars work too
Frosting:
2/3 c Sugar
1/3 c Chocolate syrup
4 oz Cream cheese, softened
2 c Whipping cream
2 t. vanilla
1 c Strong coffee, room temperature
Garnish
1 Toffee candy bar (1bar) chopped
Heat oven to 350º. Grease and flour two 9" or 8" round cake pans.
In large bowl, combine cake mix, 1 cup of coffee and egg whites at low
speed until moistened; beat 2 mins. at high speed. Fold in chopped toffee candy bars. Spread batter in greased and floured pans. Bake 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 half horizontally to make 4 layers. Drizzle each cut side with 1/4
cup of coffee. Place 1 layer, coffee side up, on serving plate; spread with
3/4 cup frosting. Repeat with 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.
* Keep an eye on the cake as it bakes, mine are usually done 5 to 10 minutes before. The times are much to long for my oven! If you have a Kitchen Aid mixer, it whips the frosting up in no time at all!
Tiramisu Toffee Torte
Recipe By : Pillsbury Bake-Off 35th Contest Cookbook
1 pkg. White (pudding included) cake mix
1 c Strong coffee, room -temperature
4 Egg whites
4 (1.4-oz.) Toffee candy bars, very finely chopped – I like Skor bars, but Heath bars work too
Frosting:
2/3 c Sugar
1/3 c Chocolate syrup
4 oz Cream cheese, softened
2 c Whipping cream
2 t. vanilla
1 c Strong coffee, room temperature
Garnish
1 Toffee candy bar (1bar) chopped
Heat oven to 350º. Grease and flour two 9" or 8" round cake pans.
In large bowl, combine cake mix, 1 cup of coffee and egg whites at low
speed until moistened; beat 2 mins. at high speed. Fold in chopped toffee candy bars. Spread batter in greased and floured pans. Bake 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 half horizontally to make 4 layers. Drizzle each cut side with 1/4
cup of coffee. Place 1 layer, coffee side up, on serving plate; spread with
3/4 cup frosting. Repeat with 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.
* Keep an eye on the cake as it bakes, mine are usually done 5 to 10 minutes before. The times are much to long for my oven! If you have a Kitchen Aid mixer, it whips the frosting up in no time at all!