1 pkg. white cake mix with pudding
1 cup strong coffee, room temperature
4 egg whites
4 (1.4 oz) toffee candy bars, finely chopped

Frosting:
2/3 c. sugar
1/3 c. chocolate syrup
4 oz. cream cheese, softened
2 c. whipping cream
2 tsp. vanilla
1 c. coffee, divided

Garnish:
toffee bars or chocolate curls

Cake: Heat oven to 350°. Grease and flour two 8" round cake pans. In a large bowl, combine the cake mix, 1 c. coffee and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in chopped toffee bars. Spread batter into prepared pans. Bake for 30-40 minutes or until toothpick comes out clean. Cool cakes before removing from pans.

Frosting: In a 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 of cake in half horizontally to make four layers. Drizzle each cut side with 1/4 cup of coffee. Place 1 layer, coffee side up on serving plate; spread 3/4 c. frosting. Repeat with second and third cake layers. Top with remaining cake layer and frost. Garnish as desired.

Serving Size: 2" wedge, Serves: 10

 

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