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Ingredients
- 2 2/3 c. Flour
- 2 c. Sugar
- 1 c. Butter, softened
- 1 c. Buttermilk
- 3/4 c. Cocoa
- 2 tsp Baking soda
- 1 1/2 tsp Vanilla
- 1/4 tsp Salt
- 2 lrg Large eggs
- 1 c. Coffee, warm
- 1 1/3 ounce Heath candy bars
- 2 c. Whipping cream
- 3 Tbsp. Brown sugar
- 1/2 tsp Coffee instant
- 1 tsp Water, warm
Directions
- Preheat oven to 350 . Grease and flour 3, 8 inch cake pans. In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and Large eggs. With mixer on low, beat just till mixed, scraping sides with spatula. Add in coffee to bowl. Increase speed to medium; beat 2 min.
- Pour batter into pans. Bake 25-30 min. Cold cake in pans on racks, 10 min. Remove from pans and cold completely. While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a c., dissolve 1/2 tsp instant coffee with 1 tsp warm water. Cold. With serrated knife, cut each cake in two, making 6 thin layers. In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee till stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 c. whipped cream. Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times. Top with last layer of cake. Thinly spread whipped cream over top and sides of cake.
- Gently press reserved 2/3 of the Heaths onto top and sides of cake.
- Chill till ready to serve.
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