*  Exported from  MasterCook  *
 
                           Tiramisu Toffee Torte
 
 Recipe By     : Pillsbury Bake-Off 35th Contest Cookbook
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pkg           white cake mix
    1      c             strong coffee -- room temperature
    4      lg            egg whites
    6 3/8  oz            toffee candy bars (4 bars) -- very finely chopped
      2/3  c             sugar
      1/3  c             chocolate syrup
    4      oz            cream cheese -- softened
    2      c             whipped cream
    1      c             strong coffee -- room temperature
    1 3/8  oz            toffee candy bar (1bar) -- chopped
 
 Heat oven to 350 degrees F. Grease and flour two 9″ or 8″  round cake pans.
 In large bowl, combine cake mix, 1st amount of coffee and egg whites at low
 speed until moistened; beat 2 mins at high speed. Fold in 1st amount of
 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. NOTES : HIGH ALTITUDE-Above 3500
 Feet: Add 1/4 cup flour to dry cake mix. Bake at 350 degrees farenheit for 30
 to 35 minutes.
 
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