Monday, May 24, 2010

Toffee Mocha Cake

1 c butter, softened
2 c sugar
2 eggs
1 -1/2 tsp vanilla
2 -2/3 c flour
3/4 c baking cocoa
2 tsp baking soda
1/4 tsp salt
1 c half and half
2 tsp lemon juice
2 tsp instant coffee
1 c boiling water

Cream Topping
1/2 tsp instant coffee
1 tsp hot water
2 c heavy whipping cream
3 Tbs brown sugar
2   14.5 oz Symphony toffee almond bars
1 can ready made chocolate frosting

Place lemon juice in half and half and let stand 3-5 min to sour, meanwhile,
In mixing bowl cream butter and sugar, beat in eggs and vanilla. Combine in another bowl, flour, cocoa, baking soda and salt, add to creamed mixture alternately with half and half.. Dissolve coffee in water and add to batter. Beat 2 min.

Pour into 3 greased 9 in. round cake pans and bake at 350 for 16-20 min or until cake tests done in center. cool 15 min, remove from pans and finish cooling completely on  racks.

Chop candy bars into small pieces. Set aside.
Dissolve coffee in water, add cream and brown sugar and beat until stiff peaks form.

Place one layer of cake on serving dish and spread 1/3 of ready made frosting , then 1/3 of cream and 1/3 of chocolate bars.
repeat with 2 more layers. Chill until serving.
layers of yum!


gnee said...

Oh, this cake looks delish! I'm already up a pound after indulging in a few imaginary bites...

Kim said...

Oh my! Toffee and mocha - two of my favorite things. I can't wait to make this.

Laura Ingalls Gunn said...

Oh yum! Do you happen to have an extra plate?

I hope you'll stop by and see my video for a French Macaroon video. There are bloopers. :)

I am also hosting a giveaway for a French Basketeer tote.

Lisa@BlessedwithGrace said...

This looks so wonderful!! Thank you for sharing such a great recipe for TMTT over at the Well, this week.

LindaSue said...

yummy! Can't wait to make this...but it'll have to be after birthday cake week...

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