Six layer coffee torte

 
                           Six Layer Coffee Torte
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Desserts                         Tortes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 2/3  cups          Flour
    2      cups          Sugar
    1      cup           Butter or margarine -- soft
    1      cup           Buttermilk
      3/4  cup           Ground cocoa
    2      teaspoons     Baking soda
    1 1/2  teaspoons     Vanilla extract
      1/4  teaspoon      Salt
    2      large         Eggs
                         Instant coffee granules
   10                    (1.4 oz) Heath Bars
    2      cups          Whipping cream
    3      tablespoons   Light brown sugar
 
 Preheat oven to 350~F. Grease and flour 3 8-inch round cake pans. In a large
bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients
until just mixed, scraping bowl constantly with spatula. Dissolve 2 tsp instant
coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer
speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour
batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10
minutes. Remove from pans and cool completely. While cake is cooling, finely
chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water;
cool. With serrated knife, cut each cake layer in half to make 6 thin layers.
In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks
form.
 To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the
whipped cream mixture.
 Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of
the remaining Heath Bars.
 Repeat layering 4 more times. Top with remaining cake layer. Thinly spread
remaining whipped cream mixture over side and top of cake. Gently press
reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to
serve. Serves 20.
 
 
 
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