Tiramisu Toffee Torte


Tiramisu Toffee Torte

Tiramisu Toffee Torte

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



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


Tiramisu Toffee Torte Recipe

Tiramisu Toffee Torte

1 package white cake mix

1 cup strong brewed coffee, room temperature

4 egg whites

4 Heath candy bars (1.4 oz. each), chopped

Frosting:   4 oz. cream cheese, softened

2/3 cup sugar

1/3 cup chocolate syrup

2 tsp. vanilla

2 cups heavy whipping cream

6 Tbsp. strong brewed coffee, room temperature

1 Heath candy bar (1.4 oz.), chopped


Line two greased 9 inch 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 F. 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 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 ¾ cup frosting.  Repeat layers twice.  Top with the remaining cake layer.  Frost top and sides with remaining frosting.  Refrigerate overnight.  Garnish with chopped candy bar.           12-14 servings


(Recipe for Tiramisu Toffee Torte was on www.tasteofhome.com, 2013)


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