Toffee-Mocha Cream Torte

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 teaspoons instant coffee granules
• 1 cup boiling water
• 1/2 teaspoon instant coffee granules
• 1 teaspoon hot water
• 2 cups heavy whipping cream
• 3 tablespoons light brown sugar
• 6 Heath candy bars (1.4 ounces each), crushed, divided

1. Preheat oven to 350u0b0 . In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; stir into batter.
2. Pour into three greased and floured 9-in. round baking pans. Bake 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator.

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

Taken from www.tasteofhome.com/recipes/toffee-mocha-cream-torte/ (may not work)