2 2/3 c Flour
2 c Sugar
1 c Butter or margarine — soft
1 c Buttermilk
3/4 c Ground cocoa
2 ts Baking soda
1 1/2 ts Vanilla extract
1/4 ts Salt
2 lg Eggs
Instant coffee granules
10 (1.4 oz) Heath Bars
2 c Whipping cream
3 tb Light brown sugar
Preheat oven to 350~F. Grease and flour 3 8-inch round cake pans. In a
large bowl, measure first 9 ingredients. With mixer at low speed, beat
ingredients until just mixed, scraping bowl constantly with spatula.
Dissolve 2 tsp instant coffee into 1 cup boiling water; add to ingredients
in bowl. Increase mixer speed to medium; beat 2 minutes, scraping sides of
bowl occasionally. Pour batter into pans. Bake 25-30 minutes. Cool cake in
pans on racks for 10 minutes. Remove from pans and cool completely. While
cake is cooling, finely chop Heath Bars. In a cup dissolve 1/2 tsp instant
coffee in 1 tsp hot water; cool. With serrated knife, cut each cake layer
in half to make 6 thin layers. In a large bowl, beat whipping cream, brown
sugar and coffee until stiff peaks form. To assemble cake, place 1 layer on
cake plate; spread with about 1/2 cup of the whipped cream mixture. Reserve
about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of the
remaining Heath Bars. Repeat layering 4 more times. Top with remaining cake
layer. Thinly spread remaining whipped cream mixture over side and top of
cake. Gently press reserved chopped Heath Bars onto top and sides.
Refrigerate cake until ready to serve. Serves 20.
Yields
20 Servings