1 c butter, softened
2 c sugar
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
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.
|layers of yum!|