TOFFEE-MOCHA CREAM CAKE

Toffee-Mocha Cream Cake image

Guests' eyes will sparkle when they catch a glimpse of this rich, beautiful layer cake. The dessert serves 12, so it's ideal for a party or special occasion. -Julie Yoder, Hutchinson, Kansas

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

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
FILLING:
1/2 teaspoon instant coffee granules
1 teaspoon hot water
2 cups heavy whipping cream
1 tablespoon brown sugar
1 package (8 ounces) milk chocolate English toffee bits

Steps:

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. , Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl, dissolve coffee granules in boiling water; stir into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve coffee granules in hot water. Add cream and brown sugar; beat until stiff peaks form., Place bottom cake layer on a serving plate. Spread with 1-1/3 cups filling; sprinkle with 1/2 cup toffee bits. Repeat layers twice. Store in the refrigerator.

Nutrition Facts : Calories 644 calories, Fat 38g fat (23g saturated fat), Cholesterol 145mg cholesterol, Sodium 503mg sodium, Carbohydrate 71g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.