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

Ingredients

1 package white cake mix (regular size)

1 cup strong brewed coffee, room temperature

4 egg whites

4 Heath Baking Chips (5 ounces), chopped

FROSTING:

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

Directions

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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Goulish Chocolate Worm cake

The worms crawl in.....the worms crawl out....

Happy Halloween!

My husband are heading out the door soon to another party, bless his heart, he's being a real trooper about all the activities lately.  So as you know, going empty handed to a party is extremely bad form, so here is the cake that I am taking to the Halloween Party we are going to tonight.  It is a breeze to bake (remember I'm not a great baker, yet), so when I say it's easy, I mean it.  My son loves chocolate cake, always has, and I have made some truly awful attempts at cakes in the past.  This chocolate cake (minus the worms) passed the "Shane test"!  It has a cup of good black coffee in it and it makes a plain chocolate cake just fabulous!  The frosting; super-duper easy and scrumptious!  It only took me 46 years to find the right combination, so here it is, just for you!

For this occasion, I made a 9 X 12.  This recipe makes a lovely 2 layer 8-inch cake.  The frosting recipe is a generous 2 cups.

BEST EVER! CHOCOLATE CAKE

2-1/4 C  sugar
2 C cake flour
1 C Ghirardelli unsweetened cocoa
1-1/2 tsp each: baking soda and baking powder
1 tsp kosher salt
2 large eggs
1 C half & half
1/2 C canola oil
1 C boiling coffee
2-1/2 tsp pure vanilla extract

Heat oven to 350 degrees.  Grease 2 8-inch round cake pans and sugar the bottoms.

Combine all dry ingredients in a bowl and blend on low speed for 1 minute.  Add the eggs, half & half and oil.  Mix on medium speed for 3 minutes.  Add the boiling coffee and vanilla.  Mix for 1 minute.  Batter will be very wet.  Evenly divide the batter in the 2 pans.

Bake on the center rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.  Cool cakes in the pans for 20 minutes.  Place cakes on wire rack to cool for 1 hour.  Frost as usual.

Decadent Ghirardelli Chocolate Frosting

1/2 C (1 stick) butter

2/3 C Ghirardelli unsweetened cocoa

3 C powdered sugar

1/3 C milk

1 tsp pure vanilla extract

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.  Add small amount of additional milk, if needed.  Stir in vanilla. 

Makes about 2 cups frosting.

Note:  I usually prepare the frosting while the cake is baking and cover the surface of the frosting with plastic wrap until I am ready to use.  Once the cake is frosted, you can chill it for about 15 minutes to set the frosting.  Comes out perfect every time!

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