Toffee-Mocha Cream Cake

• 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
• 1 tablespoon brown sugar
• 1 package (8 ounces) milk chocolate English toffee bits

1. 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.
2. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. In a small bowl, dissolve coffee granules in boiling water; stir into batter.
3. Pour into three greased and floured 9-in. round baking pans. Bake at 350u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For filling, in a large bowl, dissolve coffee granules in hot water. Add cream and brown sugar; beat until stiff peaks form.
5. Place bottom cake layer on a serving plate. Spread with 1-1/3 cups filling; sprinkle with 1/2 cup toffee bits. 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, brown sugar, milk

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