Coffee-Toffee Torte Recipe
Coffee toffee torte is a choclate and toffee mixed torte that is served chilled. Prepared with rich and indulhent angel cake mix, chocolate pudding, heavy cream and coffee, the coffee toffee tortes are frosted with whipped cream and pudding. Sprinkled with crushed toffee bars, tehy are a delight on summer days.
Ingredients
1 package angel-cake mix
1 package chocolate pudding
1 to 11/2 tablespoons instant coffee
1 cup heavy cream, whipped
2 3/4 -ounce chocolate coated English toffee bars, chilled and crushed
Directions
Prepare angel cake mix and bake in 10 inch tube pan according to package directions.
Invert and cool thoroughly.
In saucepan, mix pudding and instant coffee.
Prepare pudding following package directions, but using only 1 1/3, cups milk.
Cool.
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.
Invert and cool thoroughly.
In saucepan, mix pudding and instant coffee.
Prepare pudding following package directions, but using only 1 1/3, cups milk.
Cool.
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.
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