Tiramisu Toffee Torte Recipe

Tiramisu is Italian for "pick me up".  I love serving this...everytime I do I get compliments for weeks!  I served this at our Easter Dinner as well.  If you have any leftover frosting...it is delicious in coffee! =)

Tiramisu Toffee Torte

1 pkg White Cake Mix
1 C. Strong Brewed Coffee, room temperature
4 Egg Whites
4 Heath Candy Bars (1.4 oz each), chopped
*I actually use the Heath Toffee Bits with the chocolate that you can find in the baking aisle with the chocolate chips
Frosting:
4 oz Cream Cheese, softened
2/3 C. Sugar
1/3 C. Chocolate Syrup
2 t. Vanilla Extract
2 C. Whipping Cream

6 T. Strong Brewed Coffee
1 Heath Candy Bar, chopped

Grease two 9-inch round baking pans, might even consider sprinkling a little flour in the pan as well; set aside.  In a mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened.  Beat on high for 2 minutes.  Fold in chopped candy bars.  Pour into prepared pans. 
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the middle comes out clean.  Cool for 10 minutes before removing from pans to wire rack.  When cool, split each cake into two horizontal layers.
For frosting, in a chilled mixing bowl, beat the cream cheese and sugar until smooth.  Beat in the chocolate syrup and vanilla.  Add the whipping cream.  Beat on high speed until light and fluffy, about 5 minutes.
Place one cake layer on a serving plate, drizzle with 2 Tablespoons of coffee.  Spread with 3/4 C frosting.  Repeat twice.  Top with 4th cake layer.  Frost top and sides with remaining frosting.  Refrigerate overnight.  Garnish with chopped candy bar.  Store in fridge.