Coffee Toffee Torte
Yield
1 TortePrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
angel food cake
mix |
*
|
| 1 | package |
instant pudding mix, chocolate
small |
|
| 1 ½ | tablespoons |
instant coffee
|
*
|
| 6 | each |
toffee candy bar
3/4 oz each |
* |
| 1 | cup |
cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
angel food cake
mix |
*
|
| 1 | package |
instant pudding mix, chocolate
small |
|
| 23 | ml |
instant coffee
|
*
|
| 6 | each |
toffee candy bar
3/4 oz each |
* |
| 237 | ml |
cream
whipped |
|
Directions
Prepare cake according to package and bake in a 10 inch tube pan.
Cool thoroughly.
Prepare pudding according to pkg, using only 1⅓ cups milk and add the instant coffee.
Chill pudding 10 min.
Split cake into 3 layers. Break toffee bars into small bits.
Fold half of the whipped cream into the pudding.
Spread half this mixture between the layers and sprinkle each layer with some toffee bits.
For the frosting fold remaining whipped cream into the remaining filling mixture.
Frost the cake and sprinkle sides and top of cake with the toffee bits.
Chill until ready to serve.
