Wednesday, November 6, 2013

Tiramisu Toffee Cake

Tiramisu Toffee Cake

Delicious and light but rich in flavor!!  Love this cake!  Bake the day before you plan to serve. Chill overnight to allow the flavors to meld.  Serves 12 - 14

Tiramisu Toffee Cake

1 package white cake mix (regular size)
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath Baking Chips (5 ounces), chopped
4 ounces Cream Cheese, softened
2/3 cup raw sugar
1/3 cup Dark Chocolate syrup
2 tsp vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee or Espresso, room temperature 
Heath Baking Chips (3 ounces), chopped

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in Heath Chips.
Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Sprinkle lightly with Heath Chips. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with Heath Chips. Sprinkle with chocolate powder, if desired.

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1 comment:

  1. This looks and sounds absolutely delightful!


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