Coffee-Toffee Torte Recipe
Ingredients
| 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) |
Nutrition Facts
Serving size
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
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.
Chef
