Coffee-Toffee Torte

Serves: 10
Total Calories: 456


1 angel food cake large (about 9 x 4 inches)
2 tablespoons instant coffee
2 tablespoons coffee liqueur
1 cup butter softened
1 1/2 cups powdered sugar
2 eggs
2 ounces semi-sweet baking chocolate melted
dash salt
2 cups whipped cream whipped
2 (1-ounce) bars English toffee crushed


Using a serrated knife, slice the cake horizontally into four layers set aside.

In a small bowl, dissolve coffee granules in liqueur set aside.

In a small mixer bowl at medium speed, beat butter until smooth and fluffy. At low speed, beat in powdered sugar, eggs, chocolate and salt until blended. Beat in reserved liqueur mixture until smooth and fluffy.

Place bottom layer of cake on a serving plate. Frost the top with about 1 cup of the frosting. Stack two more cake layers, spreading each with 1 cup of the frosting top with remaining cake layer. Smooth outside and inside edges refrigerate at least 2 hours or overnight.

Frost the sides and top of the cake with the cream and sprinkle crushed candy over the top of the cake chill at least 1 hour. Refrigerate leftovers,

Nutritional Facts:

Serves: 10
Total Calories: 456
Calories from Fat: 361

This Coffee-Toffee Torte recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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