tiramisu toffe torte
1 package white cake mix
1 cup strong brewed coffee,room temperature
4 egg whites
4 heath candy bars chopped
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 tsp vanilla extract
2 cups whipping cream
6 tablespoons strong brewed coffee, room temperature
1 heath bar chopped
Line two greased 9 inch round baking pans with waxed paper and grease the paper; set aside. In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until mistened. Beat on high for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.
Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10minutes before memoving from pans to wire racks. When cool, split each cake into two horizontal layers.
For frosting, in a chilled mixing bowl, beat the cream cheese and sugar until smooth. Beat in the chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.
Place one cake layer on a serving plate; drizzzle with 2 tablespoons of coffee. Spread with 3/4 cup frosing. Repeat twice. Top with fourth cake later. Frost top and sides of cake with remaining frosting.
First time making these, and they were a HIT!
Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup packed brown sugar
1tsp vanilla extract
2 cups flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature simisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 pounds dark chocolate candy coating
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1 in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
Melt candy coating, Dip balls in coating, place on waxed paper-lined cookie sheets. Refrigerate until firm, about 15 minutes.