It's a Giveaway!

If you win, you will recieve -

~ the July/August issue of Victoria magazine ~
~ a “summer raspberries” candle ~
~ homemade notepaper, shopping lists, and to do lists ~
Heritage Schoolhouse blog will be three months old this Monday, and I’m celebrating with a giveaway! If you visit Heritage Schoolhouse and would like to be entered for a chance to win this giveaway, all you have to do is leave a comment on this post – it’s that easy! I will draw a name from the ones I receive at 3 o’clock Monday afternoon, August 4th. (You don’t have to have a blog to enter, as long as you have an e-mail address to contact you at if you win.) Good luck and thanks for commenting! :-)

Tiramisu Toffee Torte

Tiramisu Toffee Torte

12-14 servings

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
for frosting
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.