Dip Recipes: Tiramisu Toffee Torte

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Tiramisu is Italian for "pick-me-up," and this treat truly lives up to its name. It's worth every bit of effort to see my husband's eyes light up when I put a piece of this delicious torte in front of him. —Donna Gonda, North Canton, Ohio

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[X] Tiramisu Toffee Torte Recipe Prep: 25 min. Bake: 25 min. + chilling Yield: 12-14 Servings 25 25 50 Ingredients 1 package white cake mix (regular size)1 cup strong brewed coffee, room temperature4 egg whites4 Heath candy bars (1.4 ounces each), choppedFROSTING:4 ounces cream cheese, softened2/3 cup sugar1/3 cup chocolate syrup2 teaspoons vanilla extract2 cups heavy whipping cream6 tablespoons strong brewed coffee, room temperature1 Heath candy bar (1.4 ounces), chopped Directions Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes 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 minutes. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons 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. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 piece) equals 395 calories, 21 g fat (12 g saturated fat), 57 mg cholesterol, 305 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Tiramisu Toffee Torte in Taste of Home June/July 2002, p16

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Tiramisu Toffee Torte

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(1-10) of 37 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on May. 17, 2013 by MamauJudy

I'm planning to make this cake for our Memorial Day picnic. Can the packaged Heath Pieces be used instead of bars?

Reviewed on May. 17, 2013 by DHNK

A Heath Bar is a crunchy chocolate coated toffee bar - hope that helps!

Reviewed on May. 16, 2013 by Junantes

What type of candy is a Heath Bar? We don't have them in South Africa and I'd like to substitute it with something similar.

Reviewed on May. 16, 2013 by babs14075

I have a questions. can this be baked in a 9X 13" pan with no layers? I would like to make for a group and thought the larger pan would make this easier.

Reviewed on May. 16, 2013 by FJeanC

In a cake decorating class I learned this simple method for cutting waxed or parchment paper for round pans. Tear off a square of paper large enough to cover the diameter of the pan. Fold it in half, then quarters, then eighths (as if you are making a paper snowflake). Lay the point of the fold at the center of the pan to determine where to cut off the excess edges, cut, unfold, and lay in the bottom of the pan. Quick and easy. Hope this helps.

Reviewed on May. 16, 2013 by chocoloco

Qwm, trace the cake pan onto the waxed paper, then cut out the circle and place only in the bottom of the pan. It's a sure fire way to ensure the cake releases from the pan intact! You'll love this trick! It doesn't burn, doesn't melt, it just peels off the cake once you take it out of the pan! Happy baking!

Reviewed on May. 16, 2013 by SR4K

This recipe has been my "signature" dessert for years! This is so yummy and everyone always wants the recipe. I hate to let them know how easy it is!! I usually drizzle a little chocolate sauce on each individual plate and then add a slice of cake. It's very decadent and elegant looking. It's a great variation of a traditional tiramisu. I don't usually drizzle as much coffee on each layer as the recipe calls for. I find it sometimes gets too soggy. I also buy one extra heath bar...just to eat while I'm making this yummy cake!

Reviewed on May. 16, 2013 by qwm

Waxed paper? Doesn't that melt into the mix or burn up in the oven? Should the waxed paper just cover the bottom of each pan, or up the sides as well?

Reviewed on May. 16, 2013 by gaiert

Love this cake! Been making it for years. If you substitute Kahlua or coffee liqueur for the coffee in the frosting it becomes something worthy of a 4 star restaurant.

Reviewed on May. 16, 2013 by lindaconnie

Awesome torte!!!!! Perhaps aimeeindy should learn how to cook before rating anything. Delicious!

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