FareShare Photo Recipe: Toffee Tiramisu Layer Cake

* Exported from MasterCook *

Toffee-Tiramisu Layer Cake

Recipe By :
Serving Size : 12 Preparation Time :0:27
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Cake:
Wax Paper -- to line 2 8" pans
1 package French Vanilla cake mix -- 18.25 ounces
1 package Swiss mocha cappuccino mix -- 1.16 ounces
1/3 cup vegetable oil
3 large eggs
3/4 cup Cinnamon - Espresso Syrup -- see below
8 1/2 cups Mascarpone Frosting -- see below
3 chocolate-covered toffee candy bars, chopped -- such as SKOR or Heath Bars
Garnish: Additional chopped chocolate-covered toffee candy bars, semisweet chocolate and white chocolate shavings -- optional
...
For the Cinnamon - Espresso Syrup:
2/3 cup sugar
1 3" cinnamon stick -- broken in half
1 tablespoon instant espresso powder -- or 2 tablespoons regular instant coffee
1/4 cup coffee liqueur -- such as Kahlua
...
For the Mascarpone Frosting:
2 containers mascarpone cheese -- 8 ounces each
1 cup powdered sugar
2 teaspoons vanilla extract
1/2 cup cinnamon-espresso syrup -- from above
2 1/2 cups whipping cream

For the Cake:

Preheat oven to 350F. Lightly grease 2 (8") round cake pans; line with wax paper. Lightly grease wax paper. Dust pans with flour; shake out excess, and set aside.

Beat cake mix, next 3 ingredients, and 1 cup water in a large bowl at low speed with an electric mixer about 30 seconds; then beat at medium speed 2 minutes. Pour batter into prepared pans.

Bake at 350F for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes; remove from pans. Discard wax paper, and cool layers completely on wire racks (1 hour). Wrap and chill cake layers 1 to 24 hours. (This step enables you split layers with ease.)

Using a serrated knife (or a wire cutter made specifically for this job), slice layers in half horizontally to make 4 layers. Place 1 layer, cut side up on a cake plate. Brush with one-fourth of Cinnamon-Espresso Syrup (see below). Spread with 1-1/2 cups Mascarpone Frosting (see below); sprinkle with one-fourth chopped chocolate-covered toffee pieces. Repeat process with remaining 3 layers, syrup, frosting, and chopped candy bar. Frost sides of cake with remaining 1-1/2 cups frosting. Garnish, if desired. Cover and refrigerate overnight. Store in refrigerator.

For the Cinnamon-Espresso Syrup:

Bring 1 cup water, sugar, and cinnamon stick to a boil in a small saucepan; boil 1 minute. Remove from heat; let stand 15 minutes. Remove and discard cinnamon stick. Stir in espresso powder and liqueur.

For the Mascarpone Frosting:

Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add Cinnamon-Espresso Syrup, beating until smooth. Fold in whipped cream. Cover and chill until ready to use.

Description:
"Just like traditional Tiramisu, this towering cake is best when made ahead so the flavors can meld. Southern Living Editors favorite. Using cake mix makes it easier."
Start to Finish Time:
"17:00"
T(Bake Time):
"0:30"

NOTES : Made by Doris for her son-in-law's birthday, June 2009.

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Per Serving (excluding unknown items): 369 Calories; 28g Fat (68.7% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates.

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