| 2 23 cup Flour | | 2 cup Sugar | | 1 cup Butter, softened | | 1 cup Buttermilk | | 3/4 cup Cocoa | | 2 tsp Baking soda | | 1 1/2 tsp Vanilla | | 1/4 tsp Salt | | 2 lrg Eggs | | 1 cup Coffee, hot | | 1 1/3 oz Heath candy bars | | 2 cup Whipping cream | | 3 tbl Brown sugar | | 1/2 tsp Coffee instant | | 1 tsp Water, hot |
| | 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 eggs . With mixer on low, beat just until mixed, scraping sides with spatula . Add coffee to bowl. Increase speed to medium; beat 2 minutes. | | Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10 minutes. Remove from pans and cool completely. While cake is cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water. Cool. 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 until stiff peaks form. To assemble cake, place 1 layer on plate; spread with 1/2 cup 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. | | Refrigerate until ready to serve. |
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