Ingredients:

• 1 pkg. White cake mix

• 1 cup Strong coffee; room temperature

• 4 lg. Egg whites

• 6 Toffee candy bars (⅜ oz) very finely chopped

• ⅔ cup Sugar

• ⅓ cups Chocolate syrup

• 4 oz Cream cheese; softened

• 2 cup Whipped cream

• 1 cup Strong coffee; room temperature

• 1 (⅜ oz) Toffee candy bar (1 bar);chopped

Preparation:

1. Heat oven to 350ºF. Grease and flour two 9" or 8” round cake pans.

2. In large bowl, combine cake mix, 1st amount of coffee and egg whites at low speed until moistened; beat 2 minutes at high speed. Fold in 1st amount of chopped toffee candy bars. Spread batter in greased and floured pans. Bake 9" pans for 20 to 30 minutes or until toothpick inserted in center comes out clean. Bake 8" pans for 30 to 40 minutes) Cool 10 minutes; remove from pans. Cool completely.

3. In medium bowl, combine sugar, chocolate syrup and cream cheese; beat until smooth. Add whipping cream and vanilla; beat until light and fluffy. Refrigerate until ready to use. To assemble cake, slice each layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4 cup of coffee. Place 1 layer, coffee side up, on serving plate; spread with 3/4 cup frosting. Repeat with 2nd and 3rd cake layers. Top with remaining cake layer.

4. Frost sides and top of cake with the remaining frosting. Garnish top with chopped toffee bars. Store in refrigerator.