Six Layer Toffee Torte

• 2 2/3 c. all-purpose flour
• 2 c. sugar
• 1 c. margarine or butter (2 sticks), softened
• 1 c. buttermilk
• 3/4 c. unsweetened cocoa
• 2 tsp. baking powder
• 1 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 2 large eggs
• 2 1/2 tsp. instant coffee powder or granules
• 10 (1.4 oz.) chocolate covered toffee candy bars
• 2 c. heavy or whipping cream
• 3 Tbsp. light brown sugar

1. Preheat oven to 350u0b0.
2. Grease and flour 3 (8-inch) round cake pans.
3. In large bowl, measure first 9 ingredients.
4. With mixer on low, beat until blended, constantly scraping bowl.
5. Dissolve 2 teaspoons instant coffee in 1 cup boiling water.
6. Add to bowl. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
7. Spoon batter into pans evenly.
8. Bake 25 to 30 minutes, until toothpick inserted into middle comes out clean.
9. Invert onto wire rack to cool completely.

allpurpose, sugar, margarine, buttermilk, unsweetened cocoa, baking powder, vanilla extract, salt, eggs, coffee, chocolate covered toffee, heavy, light brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738075 (may not work)