Living 2 Eat |

Toffee-Mocha Cream Cake

    Cake: 

One cup butter or margarine
Two cups sugar
Two eggs
One-and one-half teaspoons vanilla
Two and two-thirds cups all-purpose flour
Three-quarter cup baking cocoa
Two teaspoons baking soda
One-quarter teaspoon salt
One cup buttermilk
Two teaspoons instant coffee granules
One cup boiling water 

Cream butter and sugar.  Add eggs and vanilla. Sift together flour, cocoa, baking soda and salt. Add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for two minutes. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 16 to 20 minutes. Cool ten minutes. Remove from pans to wire rack. Cool completely.

     Topping:

One-half teaspoon instant coffee granules
One teaspoon hot water
Two envelopes whipped topping mix
Three tablespoons light brown sugar
Six 1.4-ounce chocolate covered toffee candy bars, crushed

Dissolve coffee in water and cool. Mix whipped topping mix according to package directions, adding brown sugar while whipping. Add coffee mixture. Place layer on cake plate. Spread with topping and sprinkle half cup of crushed candy bars. Repeat for the other two layers. You may spread topping on sides to seal in moisture or leave the side of layers showing. Refrigerate.