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Ingredientes
- 2 2/3 c. Flour
- 2 c. Sugar
- 1 c. Butter or possibly margarine -- soft
- 1 c. Buttermilk
- 3/4 c. Grnd cocoa
- 2 tsp Baking soda
- 1 1/2 tsp Vanilla extract
- 1/4 tsp Salt
- 2 lrg Large eggs
- Instant coffee granules
- 10 x (1.4 ounce) Heath Bars
- 2 c. Whipping cream
- 3 Tbsp. Light brown sugar
Direcciones
- Preheat oven to 350 F. Grease and flour 3 8-inch round cake pans. In a large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients till just mixed, scraping bowl constantly with spatula.
- Dissolve 2 tsp instant coffee into 1 c. boiling water; add in to ingredients in bowl. Increase mixer speed to medium; beat 2 min, scraping sides of bowl occasionally. Pour batter into pans. Bake 25-30 min. Cold cake in pans on racks for 10 min. Remove from pans and cold completely. While cake is cooling, finely chop Heath Bars. In a c. dissolve 1/2 tsp instant coffee in 1 tsp warm water; cold. With serrated knife, cut each cake layer in half to make 6 thin layers. In a large bowl, beat whipping cream, brown sugar and coffee till stiff peaks form. To assemble cake, place 1 layer on cake plate; spread with about 1/2 c. of the whipped cream mix. Reserve about 2/3 of the minced Heath Bars; sprinkle layer with about 1/5 of the remaining Heath Bars. Repeat layering 4 more times. Top with remaining cake layer. Thinly spread remaining whipped cream mix over side and top of cake. Gently press reserved minced Heath Bars onto top and sides.
- Chill cake till ready to serve.
- Serves 20.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 12 servings | |
| Calories 665 | |
| Calories from Fat 306 | 46% |
| Total Fat 34.56g | 43% |
| Saturated Fat 19.9g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 490mg | 20% |
| Potassium 167mg | 5% |
| Total Carbs 83.54g | 22% |
| Dietary Fiber 2.4g | 8% |
| Sugars 57.71g | 38% |
| Protein 7.46g | 12% |
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