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Ingredientes
- 1 pkt white cake mix
- 1 c. strong coffee, room temperature
- 4 lrg egg whites
- 6Â 3/8 ounce toffee candy bars, (4 bars), very finely minced
- 2/3 c. sugar
- 1/3 c. chocolate syrup
- 4 ounce cream cheese, softened
- 2 c. whipped cream
- 1 c. strong coffee, room temperature
- 1Â 3/8 ounce toffee candy bar, (1bar), minced
Direcciones
- Heat oven to 350F. Grease and flour two 9" or possibly 8" round cake pans. In large bowl, combine cake mix, 1st amount of coffee and egg whites at low speed till moistened; beat 2 mins at high speed. Mix in 1st amount of minced toffee candy bars. Spread batter in greased and floured pans. Bake 9" pans for 20 to 30 mins or possibly till toothpick inserted in centre comes out clean. (Bake 8" pans for 30 to 40 min.)
- Cold 10 mins; remove from pans. Cold completely. In medium bowl, combine sugar, chocolate syrup and cream cheese; beat till smooth.
- Add in whipping cream and vanilla; beat till light and fluffy. Chill till ready to use. To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 c. of coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 c. frosting. Repeat with 2nd and 3rd cake layers.
- Top with remaining cake layer. Frost sides and top of cake with the remaining frosting. Garnish top with minced toffee bars. Store in refrigerator.
- NOTES : HIGH ALTITUDE-Above 3500 Feet: Add in 1/4 c. flour to dry cake mix. Bake at 350F for 30 to 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 460 | |
| Calories from Fat 192 | 42% |
| Total Fat 21.71g | 27% |
| Saturated Fat 10.67g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 408mg | 17% |
| Potassium 148mg | 4% |
| Total Carbs 62.96g | 17% |
| Dietary Fiber 0.9g | 3% |
| Sugars 26.61g | 18% |
| Protein 4.89g | 8% |
