COFFEE TOFFEE TORTE
Pies, Cakes and Desserts
Ingredients
- about 12 servings
- 1 pkg angel food cake mix
- 1 pkg (4 oz) chocolate pudding mix
- 1 - 2 tablespoons powdered instant coffee
- 1 1/3 cups milk
- 1 cup whipping cream, whipped
- 2 (3/4 oz) chocolate-coated English toffee bars,
- chilled and crushed
Directions
Prepare cake mix according to package directions
and bake in a 10-inch tube pan. Invert and cool
completely.
In heavy saucepan, combine pudding mix and instant
coffee; add milk and cook until thickened. Cool. Beat
until smooth; then fold in HALF the whipped cream.
Split cake in three layers. Spread half the pudding
mixture between the layers. To make frosting, fold
remaining whipped cream into the remaining pud-
ding mixture. Frost top and sides of cake. Sprinkle
with crushed toffee bars. Chill.
and bake in a 10-inch tube pan. Invert and cool
completely.
In heavy saucepan, combine pudding mix and instant
coffee; add milk and cook until thickened. Cool. Beat
until smooth; then fold in HALF the whipped cream.
Split cake in three layers. Spread half the pudding
mixture between the layers. To make frosting, fold
remaining whipped cream into the remaining pud-
ding mixture. Frost top and sides of cake. Sprinkle
with crushed toffee bars. Chill.
Source: PDF page 180
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