Recipe

A A A

• wax paper -- to line 2 8 pans
• 1 package french vanilla cake mix -- 18.25 oz
• 1 package swiss mocha cappuccino mix -- 1.16 oz
• 1/3 cup vegetable oil
• 3 large eggs
• 3/4 cup cinnamon - espresso syrup -- see below
• 8 1/2 cups mascarpone frosting -- see below
• 3 chocolate-covered toffee candy bars, chopped -- such as skor or heath bars
• garnish: additional chopped chocolate-covered toffee candy
• for the cinnamon - espresso syrup
• 2/3 cup sugar
• 1 3 cinnamon stick -- broken in half
• 1 tbsp instant espresso powder
• 1/4 cup coffee liqueur -- such as kahlua ...
• for the mascarpone frosting
• 2 containers mascarpone cheese -- 8 oz each
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 1/2 cup cinnamon-espresso syrup -- from above
• 2 1/2 cups whipping cream

• 1 For the Cake:
• 2 Preheat oven to 350F. Lightly grease 2 (8 ) round cake pans; line with wax paper. Lightly grease wax paper. Dust pans with flour; shake out excess, and set aside.
• 3 Beat cake mix, next 3 ingredients, and 1 cup water in a large bowl at low speed with an electric mixer about 30 seconds; then beat at medium speed 2 minutes. Pour batter into prepared pans.
• 4 Bake at 350F for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes; remove from pans. Discard wax paper, and cool layers completely on wire racks (1 hour). Wrap and chill cake layers 1 to 24 hours. (This step enables you split layers with ease.)
• 5 Using a serrated knife (or a wire cutter made specifically for this job), slice layers in half horizontally to make 4 layers. Place 1 layer, cut side up on a cake plate. Brush with one-fourth of Cinnamon-Espresso Syrup (see below). Spread with 1-1/2 cups Mascarpone Frosting (see below); sprinkle with one-fourth chopped chocolate-covered toffee pieces. Repeat process with remaining 3 layers, syrup, frosting, and chopped candy bar. Frost sides of cake with remaining 1-1/2 cups frosting. Garnish, if desired. Cover and refrigerate overnight. Store in refrigerator.
• 6 For the Cinnamon-Espresso Syrup:
• 7 Bring 1 cup water, sugar, and cinnamon stick to a boil in a small saucepan; boil 1 minute. Remove from heat; let stand 15 minutes. Remove and discard cinnamon stick. Stir in espresso powder and liqueur.
• 8 For the Mascarpone Frosting:
• 9 Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add Cinnamon-Espresso Syrup, beating until smooth. Fold in whipped cream. Cover and chill until ready to use.
• 10 This towering cake is best when made ahead so the flavors can meld.