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Coffee-Toffee Torte Recipe
|Angel cake mix||1 Cup (16 tbs)|
|Chocolate pudding||1 Cup (16 tbs)|
|Instant coffee||1 1⁄2 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Chocolate toffee bars||2 3⁄4 Ounce, chilled and crushed (English)|
Calories 157 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.6%
Saturated Fat 5.6 g27.8%
Trans Fat 0 g
Cholesterol 27.4 mg9.1%
Sodium 113.8 mg4.7%
Total Carbohydrates 16 g5.4%
Dietary Fiber 1.4 g5.8%
Sugars 8.9 g
Protein 4 g7.7%
Vitamin A 12.1% Vitamin C 2.9%
Calcium 5.9% Iron 1.5%
*Based on a 2000 Calorie diet
Invert and cool thoroughly.
In saucepan, mix pudding and instant coffee.
Prepare pudding following package directions, but using only 1 1/3, cups milk.
Beat until mixture is smooth; fold in half of the whipped cream.
Split cake in 3 layers.
Spread half of the pudding cream mixture between the layers.
For the frosting, fold remaining whipped cream into remaining pudding mixture; use to frost top and sides of cake.
Sprinkle frosted cake with crushed toffee bars.
Chill till serving time.