TOFFEE - MOCHA CREAM TORTE

1 cup butter, softened

2 cups sugar

2 eggs

1 1/2 teaspoons vanilla extract

2 2/3 cups all-purpose flour

3/4 cup baking cocoa

2 teaspoons baking soda

1/4 teaspoon salt

1 cup buttermilk

2 teaspoons instant coffee granules

1 cup boiling water

TOPPING:

1/2 teaspoon instant coffee granules

1 teaspoon hot water

2 cups heavy whipping cream

3 tablespoons light brown sugar

6 Heath candy bars (1.4 ounces each) crushed, divided

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Dissolve coffee in water; add to batter. Beat for 2 minutes. Pour into three greased and floured 9 inch round baking pans. Bake at 350 degrees for 16 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For topping, dissolve coffee in water in a mixing bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1 1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

Makes 12 to 14 servings.

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