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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a tried and true recipe sure to please all. Ingredients:
2-2/3 cups flour |
2 cups granulated sugar |
1 cup butter softened |
1 cup buttermilk |
3/4 cup cocoa |
2 teaspoons baking soda |
1-1/2 teaspoons vanilla |
1/4 teaspoon salt |
2 large eggs |
1 cup coffee hot |
1-1/3 ounce toffee candy bar |
2 cups whipping cream |
3 tablespoons brown sugar |
1/2 teaspoon instant coffee |
1 teaspoon hot water |
Directions:
1. Preheat oven to 350 then grease and flour 3 cake pans.
2. In large bowl combine flour, sugar, butter, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
3. With mixer on low beat just until mixed scraping sides with spatula then add coffee.
4. Increase speed to medium and beat 2 minutes then pour batter into pans.
5. Bake 25 minutes then cool cake in pans on racks for 10 minutes.
6. Remove from pans and cool completely.
7. While cake is cooling chop toffee bars and reserve 2/3.
8. Dissolve coffee with 1 teaspoon hot water then cool.
9. With serrated knife cut each cake in two making 6 thin layers.
10. Beat whipping cream, brown sugar and cooled coffee until stiff peaks form.
11. To assemble cake place 1 layer on plate then spread with 1/2 cup whipped cream.
12. Sprinkle with 1/5 of the toffee bar then repeat layers 4 more times and top with last layer of cake.
13. Thinly spread whipped cream over top and sides of cake.
14. Gently press reserved toffee onto top and sides of cake then refrigerate until ready to serve.
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