Tiramisu Toffee Torte

• 1 package cake mix, white
• 1 cup coffee strong, at room temperature
• 4 each egg whites large sized
• 4 each toffee candy bar 6 3/8 oz, very finely chopped
• 23 cup sugar
• 13 cup chocolate syrup
• 4 ounces cream cheese softened
• 2 cups whipped cream
• 1 cup coffee strong, at room temperature
• 1 each toffee candy bar 1 3/8 oz, chopped

1. Heat oven to 350F (180C).
2. Grease and flour two 9 or 8 inch round cake pans.
3. In large bowl, combine cake mix, first amount of coffee and egg whites at low speed until moistened; beat 2 minutes at high speed.
4. Fold in first amount of chopped toffee candy bars.
5. Spread batter in greased and floured pans.
6. Bake 9 inch pans for 20 to 30 minutes or until toothpick inserted in centre comes out clean.
7. (Bake 8 inch pans for 30 to 40 minutes.)
8. Cool 10 minutes; remove from pans.
9. Cool completely.
10. In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth.
11. Add whipping cream and vanilla; beat until light and fluffy.
12. Refrigerate until ready to use.
13. To assemble cake, slice each layer in half horizontally to make 4 layers.
14. Drizzle each cut side with 1/4 cup of coffee.
15. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup frosting.
16. Repeat with 2nd and 3rd cake layers.
17. Top with remaining cake layer.
18. Frost sides and top of cake with the remaining frosting.
19. Garnish top with chopped toffee bars.
20. Store in refrigerator.
21. Bake at 350F (180C) F for 30 to 35 minutes.

cake mix, coffee, egg whites, toffee, sugar, chocolate syrup, cream cheese, whipped cream, coffee, toffee

Taken from recipeland.com/recipe/v/tiramisu-toffee-torte-44853 (may not work)