6-layer Toffee Torte

Description
Contributed by World Recipes Y-Group

Ingredients

 * 2⅔ cups flour
 * 2 cups sugar
 * 1 cup margarine or butter — soft
 * 1 cup buttermilk
 * ¾ cup cocoa
 * 2 teaspoons baking soda
 * 1½ teaspoons vanilla
 * ¼ teaspoon salt
 * 2 large eggs
 * 1 cup coffee — hot
 * 1⅜ ounces Heath bars
 * 2 cups whipping cream
 * 3 tablespoons brown sugar
 * ½ teaspoon coffee instant
 * 1 teaspoon water — hot

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Grease and flour 3 x 8-inch cake pans.
 * 3) In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs.
 * 4) With mixer on low, beat just until mixed, scraping sides with spatula.
 * 5) Add coffee to bowl.
 * 6) Increase speed to medium; beat 2 minutes.
 * 7) Pour batter into pans.
 * 8) Bake 25 – 30 minutes.
 * 9) Cool cake in pans on racks, 10 minutes.
 * 10) Remove from pans and cool completely.
 * 11) While cake is cooling, chop heath bars.
 * 12) Reserve ⅔ of the heath bar.
 * 13) In a cup, dissolve ½ tsp instant coffee with 1 tsp hot water.
 * 14) Cool.
 * 15) With serrated knife, cut each cake in two, making 6 thin layers.
 * 16) In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form.
 * 17) To assemble cake, place 1 layer on plate; spread with ½ cup whipped cream.
 * 18) Sprinkle with ⅕ of the remaining heath bar.
 * 19) Repeat layers 4 more times.
 * 20) Top with last layer of cake.
 * 21) Thinly spread whipped cream over top and sides of cake.
 * 22) Gently press reserved ⅔ of the heaths onto top and sides of cake.
 * 23) Refrigerate until ready to serve.
 * 24) Enjoy.