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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Unbelievably rich and good. She is such a good cook anyway. LOL. Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
1 1/2 teaspoons vanilla |
2 2/3 cups flour |
3/4 cup baking cocoa |
2 teaspoons baking soda |
1/4 teaspoon salt |
1 cup buttermilk (or 1 1/2 tbs. vinegar in a cup of milk) |
2 teaspoons instant coffee granules |
1 cup boiling water |
1/2 teaspoon instant coffee granules |
1 teaspoon hot water |
2 cups whipping cream (1 pint) |
3 tablespoons light brown sugar |
6 (1 1/2 ounce) heath candy bars, crushed,divided |
Directions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in eggs and vanilla.
3. Combine flour, cocoa, baking soda,salt Add to creamed mixture alternately with buttermilk.
4. Dissolve coffee in water;add to batter.
5. Beat for two minutes.
6. Pour into 3 greased and floured 9 round pans.
7. Bake at 350 for 16-20 minutes, until toothpick comes out clean.
8. Cool for ten minutes Remove from pans to wire rack to cool completely.
9. FOR TOPPING: dissolve coffee in water in a mixing bowl;cool.
10. Add cream and brown sugar.
11. Beat until stiff peaks form.
12. Place cake on a serving plate;top with 1/3 of topping.
13. Sprinkle with 1/3 of crushed candy.
14. Repeat twice.
15. Let sit in refrigerator at least twelve hours.
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