Tiramisu Toffee Torte

Don't you want a piece of that right now??? Bet their eyes will light up when you serve this:
(12-14 servings)

Ingredients:
1 package white cake mix
1 cup STRONG brewed espresso* coffee, room temp.
4 egg whites
4 Heath (love those) candy bars (1.4 oz. each), chopped
Frosting:
4 oz. cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 t. vanilla
2 cups heavy whipping cream
6 T. strong brewed espresso, room temp.
1 Heath candy bar, chopped

Line two greased 9" round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, espresso, and egg whites; beat on low speed for 30 secs. Beat on med. for 2 mins. Fold in chopped candy bars. Pour into prepared pans. Bake at 350 for 25-30 mins. or until a toothpick inserted neat the center comes out clean. Cool for 10 mins. before removing to wire racks to cool. For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 mins. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 T. of the coffee. Spread with 3/4 cup frosting. Repeat layers twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Bet ya savor this one!!!

SMILE a LOT today, and have FUN doing it!!!!

Love,

MM