Coffee-Toffee Torte - cooking recipe

Ingredients

1 pkg. angel food cake mix
3 Tbsp. instant coffee
1 c. heavy whipped cream
2 pkg. chocolate pudding (regular, not instant)
4 (3/4 oz.) Heath candy bars

Preparation

Freeze, then crush Heath bars.
Prepare angel food cake as directed on box.
Bake in a 10-inch tube pan.
Invert and cool. In saucepan, mix pudding and instant coffee, but using only 1 1/3 cups of milk for each package of pudding for a total of 2 2/3 cups of milk.
Cook according to directions on box.
Cool.
When cool, beat until mixture is smooth.
Fold in half of the whipped cream. Split cake into 3 layers.
Spread half of the pudding-cream mixture between layers.
Fold remaining whipped cream into pudding mixture and frost tops and sides of cake.
Sprinkle top and sides of cake with crushed Heath bars.
Chill until ready to serve.