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Coffee Toffee Torte

Course: Cakes & Cupcakes


  • 1 Small Package Chocolate Pudding
  • 1 To 1 1/2 Tablespoons Instant Coffee
  • 1 Cup Heavy Cream Whipped
  • 1 10- Inch Tube Angel Cake
  • 2 3/4 Ounce Chocolate Coated English Toffee Bars Chilled And Crushed*


  • *Substitute: 1/2 Cup Sliced Almonds with almost 1/4 Cup brown sugar - over low heat stir constantly until sugar dissolves. Place on wax paper to cool.
  • In saucepan, mix pudding (prepared according to package directions except using only 1 1/3 cup milk) and instant coffee. Chill. Beat smooth; fold in half of the whipped cream.
  • Split cake into three layers. Spread half of the pudding-cream mixture between the layers.
  • For the frosting, fold the remaining whipped cream into the remaining pudding mixture and use to frost top and sides of cake.
  • Sprinkle frosted cake with crushed toffee bars. Chill until time to serve. Makes 12 servings.