Six Layer Toffee Torte - cooking recipe

Ingredients

2 2/3 c. all-purpose flour
2 c. sugar
1 c. margarine or butter (2 sticks), softened
1 c. buttermilk
3/4 c. unsweetened cocoa
2 tsp. baking powder
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 large eggs
2 1/2 tsp. instant coffee powder or granules
10 (1.4 oz.) chocolate covered toffee candy bars
2 c. heavy or whipping cream
3 Tbsp. light brown sugar

Preparation

Preheat oven to 350\u00b0.
Grease and flour 3 (8-inch) round cake pans.
In large bowl, measure first 9 ingredients.
With mixer on low, beat until blended, constantly scraping bowl.
Dissolve 2 teaspoons instant coffee in 1 cup boiling water.
Add to bowl. Increase speed to medium; beat 2 minutes, occasionally scraping bowl.
Spoon batter into pans evenly.
Bake 25 to 30 minutes, until toothpick inserted into middle comes out clean.
Invert onto wire rack to cool completely.