This elegant dessert is a fitting finale to any special dinner or Holiday meal. To save time and elbow grease, you can sub a bag of Heath bar pieces for the chopped bars. If you want to kick this up a notch, brush the layers with a coating of your favorite liquer before frosting!
SERVES 12 -16
Cake
- 1 (18 ounce) package white cake mix
- 1 cup strong brewed coffee, room temperature
- 4 egg whites
- 4 Heath candy bars, crushed
Frosting
- 4 ounces cream cheese, softened
- 2/3 cup sugar
- 2 cups whipping cream
- 1/3 cup chocolate syrup
- 10 tablespoons strong brewed coffee, room temperature
- 2 teaspoons vanilla
- 1 Heath candy bar, chopped
Preheat oven to 350.
Grease and flour 2 9-inch cake pans.
To make cake, beat together cake mix, coffee and egg whites on low speed until moistened.
Beat on high for 2 minutes.
Fold in chopped candy bars.
Pour batter into pans and bake 25-30 minutes or until cake tests done.
Cool on wire racks.
When cool, split into 4 layers.
For frosting: In a chilled bowl beat cream cheese with sugar until smooth.
Add whipped cream, syrup and coffee.
Whip until thick and creamy.
Stir in vanilla.
Blend well.
Spread frosting over each layer.
Top with crushed Heath bar.
