---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Tiramisu Toffee Torte
  Categories: Cakes, Italian
       Yield: 12 servings
  
       1 pk White cake mix
       1 c  Strong coffee; room
            -temperature
       4 lg Egg whites
   6 3/8 oz Toffee candy bars (4 bars)
            --- very finely chopped
     2/3 c  Sugar
     1/3 c  Chocolate syrup
       4 oz Cream cheese; softened
       2 c  Whipped cream
       1 c  Strong coffee; room
            -temperature
   1 3/8 oz Toffee candy bar (1bar);
            -chopped
  
   Recipe by: Pillsbury Bake-Off 35th Contest Cookbook
   Heat oven to 350 degrees F. Grease and flour two 9″ or 8″  round cake
   pans.
   In large bowl, combine cake mix, 1st amount of coffee and egg whites at
   low
   speed until moistened; beat 2 mins at high speed. Fold in 1st amount of
   chopped toffee candy bars. Spread batter in greased and floured pans. Bake
   9″
   pans for 20 to 30 mins or until toothpick inserted in centre comes out
   clean.
   (Bake 8″ pans for 30 to 40 mins.) Cool 10 mins; remove from pans. Cool
   completely. In medium bowl, combine sugar, chocolate syrup and cream
   cheese;
   beat until smooth. Add whipping cream and vanilla; beat until light and
   fluffy. Refrigerate until ready to use. To assemble cake, slice each layer
   in
   half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup of
   coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4
   cup
   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
   chopped toffee bars. Store in refrigerator. NOTES : HIGH ALTITUDE-Above
   3500
   Feet: Add 1/4 cup flour to dry cake mix. Bake at 350 degrees farenheit for
   30
   to 35 minutes.
  
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