What Sister F. made us for dessert. I liked the cake part of this and the Robber loved the whipped cream and the toffee part of this. It is unlikely that I will make this cake in all of its parts again but I liked the chocolate cake from scratch part enough to want to keep the recipe. I couldn't taste the coffee flavor at all, Sister F. says it just enhances the chocolate flavor, which maybe is true as this did taste quite chocolately in a satisfactory way.
This is from the Taste of Home Blue Ribbon Desserts.
Ingredients:
For the cake:
1 C. butter, softened
2 C. sugar
2 eggs
1 1/2 tsp. vanilla
2 2/3 C. all-purpose flour
3/4 C. baking cocoa
2 tsp. baking soda
1/4 tsp. salt
1 C. buttermilk
2 tsp. instant coffee granules
1 C. boiling water
For the topping:
1/2 tsp. instant coffee granules
1 tsp. hot water
2 C. heavy whipping cream
3 T. light brown sugar
6 1.4 oz. Heath candy bars, crushed
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
2. Combine flour, cocoa, baking soda, and salt in a separate bowl; add to cream mixture alternately with the buttermilk. Dissolve coffee in water and stir into batter.
3. Pour into three greased and floured 9-inch round baking pans. Bake at 350F for 16-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For topping, dissolve coffee in water in a large bowl, cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom layer cake on a serving platter, top with 1 1/3 C. of topping. Sprinkle with 1/2 C. of crushed candy bars. Repeat twice. Store in the refrigerator.
