Toffee Mocha Cake
- 1 cup butter or margarine, softened
- 1 3/4 cups sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 2/3 cups flour
- 3 Tbsp. (heaping) cocoa
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk or sour milk
- 2 tsp. instant coffee granules
- 1 cup boiling water
In a mixing bowl cream butter and sugar. Beat in eggs and vanilla. Add dry ingredients alternately with buttermilk or sour milk. Dissolve coffee in hot water. Add to batter. Pour into a greased 9x13 inch pan. Bake at 350 degrees F for 35-40 minutes or until toothpick comes out clean. Note: To make sour milk: Place 1-2 Tbsp. vinegar in a cup and fill with milk. It will appear curdled.
- 1/2 tsp. instant coffee granules
- 1 tsp. hot water
- 2 cups whipping cream or Rich's topping
- 3 Tbsp. brown sugar
- 6 Heath or Skor candy bars, crushed
Dissolve coffee in hot water. Mix brown sugar and whipped topping. Mix with coffee mixture. Spread over cooled cake and sprinkle toffee over everything.
By Robin from Washington, IA
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