Toffee Mocha Cream Torte

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 2/3 cups flour
• 3/4 cup baking cocoa
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or 1 1/2 Tbs. vinegar in a cup of milk)
• 2 teaspoons instant coffee granules
• 1 cup boiling water
• Topping
• 1/2 teaspoon instant coffee granules
• 1 teaspoon hot water
• 2 cups whipping cream (1 pint)
• 3 tablespoons light brown sugar
• 6 (1 1/2 ounce) Heath candy bars, crushed,divided

1. In a mixing bowl, cream butter and sugar.
2. Beat in eggs and vanilla.
3. Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
4. Dissolve coffee in water;add to batter.
5. Beat for two minutes.
6. Pour into 3 greased and floured 9" round pans.
7. Bake at 350 for 16-20 minutes, until toothpick comes out clean.
8. Cool for ten minutes Remove from pans to wire rack to cool completely.
9. FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
10. Add cream and brown sugar.
11. Beat until stiff peaks form.
12. Place cake on a serving plate;top with 1/3 of topping.
13. Sprinkle with 1/3 of crushed candy.
14. Repeat twice.
15. Let sit in refrigerator at least twelve hours.

butter, sugar, eggs, vanilla, flour, baking cocoa, baking soda, salt, buttermilk, coffee granules, boiling water, topping, coffee granules, water, whipping cream, light brown sugar

Taken from www.food.com/recipe/toffee-mocha-cream-torte-10412 (may not work)