1 package (18-1/4 ounces) white cake mix
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 ounces each), chopped
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee, room temperature
1 Heath candy bar (1.4 ounces), chopped
Grease and flour two, 9 inch round baking pans. Combine cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool. For frosting, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Enjoy!
Linked to Sweet Indulgences Sunday.