Tiramisu alternative

Thanks to Juliet for inviting me to play on this new blog! This is a non-alcoholic cake version of tiramisu that has proven to be very popular among our group of friends. Since it can serve quite a few people, it makes a nice dessert for a party - plus the kids can have a taste. The recipe was originally published in Taste of Home magazine in the June/July 2002 issue.

Tiramisu Toffee Torte

1 package (18-1/4 ounces) white cake mix

1 cup strong brewed coffee, room temperature

4 egg whites

4 Heath candy bars (1.4 ounces each), chopped

Frosting:

4 ounces cream cheese, softened

2/3 cup sugar

2 cups whipping cream

1/3 cup chocolate syrup

1/4 cup plus 6 tablespoons strong brewed coffee, room temperature, divided

2 teaspoons vanilla extract

1 Heath candy bar (1.4 ounces), 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 moistened. Beat on high speed for two minutes. Fold in chopped candy bars. Pour into prepared pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before moving 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. Add the whipping cream, chocolate syrup, 1/4 cup of the coffee and vanilla extract. Beat on high speed until light and fluffy, about 5 minutes. Frosting will be fluffy, but soupy.

Place one cake layer on a serving plate; drizzle with 2 tablespoons of the remaining coffee. Spread with 3/4 cup of frosting. Repeat twice. Top with fourth cake layer. Frost top and sides with remaining frosting. Refrigerate overnight or at least 8 hours. Garnish with chopped candy bar. Store any leftovers in the refrigerator. Serves 12-14 people.