Coffee-Toffee Torte
A rich and decadent coffee-toffee torte featuring layers of angel food cake, creamy pudding, and crunchy toffee bits. Perfect for special occasions or indulgent gatherings, it combines coffee flavor with chocolate and toffee accents for a delightful dessert experience.
Ingredients
Instructions
- Prepare angel food cake as directed on the box and bake in a 10-inch tube pan.
- Invert the cake and let it cool completely.
- Freeze and then crush Heath bars into small pieces.
- In a saucepan, mix chocolate pudding and instant coffee with 1 1/3 cups of milk per package (total 2 2/3 cups).
- Cook the pudding according to the package directions and then let it cool.
- When cooled, beat the pudding mixture until smooth.
- Fold in half of the whipped cream into the pudding mixture.
- Split the cooled cake into three layers.
- Spread half of the pudding-cream mixture between the cake layers.
- Fold the remaining whipped cream into the pudding mixture and frost the tops and sides of the cake.
- Sprinkle crushed Heath bars on the top and sides of the cake.
- Chill the torte until ready to serve.
Nutrition & Diet Analysis (per serving)
363
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).