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Tiramisu Toffee Torte


NOTE: HIGH ALTITUDE-Above 3500 Feet: Add 1/4 cup flour to dry cake mix.













Trans-fat Free


1 package cake mix, white
1 cup coffee
strong, at room temperature
4 each egg whites
large sized
4 each toffee candy bar
6 3/8 oz, very finely chopped
cup sugar
cup chocolate syrup
4 ounces cream cheese
2 cups whipped cream
1 cup coffee
strong, at room temperature
1 each toffee candy bar
1 3/8 oz, chopped


Heat oven to 350℉ (180℃).

Grease and flour two 9 or 8 inch round cake pans.

In large bowl, combine cake mix, first amount of coffee and egg whites at low speed until moistened; beat 2 minutes at high speed.

Fold in first amount of chopped toffee candy bars.

Spread batter in greased and floured pans.

Bake 9 inch pans for 20 to 30 minutes or until toothpick inserted in centre comes out clean. (Bake 8 inch pans for 30 to 40 minutes.) Cool 10 minutes; 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 ¼ cup of coffee.

Place 1 layer, coffee side up, on serving plate; spread with ¾ 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.

Bake at 350℉ (180℃) F for 30 to 35 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 367g (12.9 oz)
Amount per Serving
Calories 95431% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1085mg 45%
Total Carbohydrate 52g 52%
Dietary Fiber 2g 8%
Sugars g
Protein 21g
Vitamin A 12% Vitamin C 1%
Calcium 33% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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