Toffee-mocha cream torte is “a piece of cake” for Lynn Rogers of Richfield of North Carolina. She simply serves up slices of Toffee-Mocha Cream Torte, pretty layered dessert makes any occasion special.

Ingredients 

1 cup butter, softened

2 cups sugar

2 eggs

1-1/2 teaspoons vanilla extract

2-2/3 cups all-purpose flour

3/4 cup baking cocoa

2 teaspoons baking soda

1/4 teaspoon salt

1 cup buttermilk

2 teaspoons instant coffee granules

1 cup boiling water

TOPPING:

1/2 teaspoon instant coffee granules

1 teaspoon hot water

2 cups heavy whipping cream

3 tablespoons light brown sugar

6 Heath candy bars (1.4 ounces each),

crushed, divided

Method 

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla.

Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. 

Dissolve coffee in water; add to batter. Beat for 2 minutes.

Pour into three greased and floured 9-in. round baking pans. 

Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For topping, dissolve coffee in water in a mixing bowl; cool. Add cream and brown sugar. Beat until stiff peaks form.

Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice.

Store in the refrigerator. Yield: 12-14 servings.