1 package (18 1/4 oz.) white cake mix, (pudding included)
1 cup (8 oz.) strong brewed coffee, at room temperature
4 egg whites
4 Heath Candy Bars or other toffee candy bars (1.4 oz. size), very finely chopped
4 oz. cream cheese, softened
2/3 cup granulated sugar
2 cups whipping cream
1/3 cup chocolate syrup
1/4 cup PLUS 6 tbsp. strong brewed coffee, room temperature, divided
2 tsp. vanilla extract
1 Heath Candy Bar or other toffee candy bar (1.4 oz. size), chopped
Preheat oven to 350 degrees F (180 C). Line two greased 9-inch round baking pans with wax paper and grease the paper; set aside.
In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.
Bake at 350 degrees F (180 C) for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. When cooled split each cake into two horizontal layers.
For Frosting and to Assemble:
In a chilled mixing bowl, beat the cream cheese and sugar until smooth. Add the whipping cream, chocolate syrup, 1/4 cup of coffee and vanilla. Beat on high speed until light and fluffy, about 5 minutes.
Place one cake layer on a serving plate; drizzle with 2 tbsps of the remaining coffee. Spread with 3/4 cup frosting. Repeat twice. Top with fourth cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator.
Makes 12 servings.
Source: Ruby Taylor Recipe Collection
Submitted By: Wesley Taylor