The Realtor's 6 Layer Toffee Torte

Ingredients

• 2 2/3 cups flour
• 2 cups sugar
• 1 cup butter, room temp (or margarine)
• 1 cup buttermilk, room temp
• 3/4 cup cocoa
• 2 teaspoons baking soda
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 large eggs, room temp
• 1 cup coffee (hot)
• 1 3/8 ounces Heath candy bars
• 2 cups whipping cream, room temp
• 3 tablespoons brown sugar
• 1/2 teaspoon coffee, instant
• 1 teaspoon water (hot)

Directions

1. 1

   Preheat oven to 350. Grease and flour 3, 8 inch cake pans.

2. 2

   In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. With mixer on low, beat just until mixed, scraping sides with spatula.

3. 3

   Add coffee to bowl. Increase speed to medium; beat 2 minutes.

4. 4

   Pour batter into pans. Bake 25-30 minutes.

5. 5

   Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely.

6. 6

   While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar.

7. 7

   In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool.

8. 8

   With serrated knife, carefully cut each cake in two, making 6 thin layers.

9. 9

   In another bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.

10. 10

    To assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle with 1/5 of the remaining Heath bar.

11. 11

    Repeat layers 4 more times. Top with last layer of cake.

12. 12

    Thinly spread whipped cream over top and sides of cake.

13. 13

    Gently press reserved 2/3 of the Heaths onto top and sides of cake.

14. 14

    Refrigerate until ready to serve.