Tiramisu Toffee Torte

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

Frosting
4 ounces cream cheese, softened
2/3 cup sugar
2 cups heavy whipping cream
1/3 cup chocolate syrup
1/4 cup plus 6 tablespoons strong brewed coffee, room temperature, divided
2 teaspoons vanilla extract
1 Heath candy bar (1.4 ounces), chopped

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large mixing bowl, beat the cake mix, coffee and egg whites on low speed until moistened. Beat on high 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. Split each cake into two horizontal layers.

For frosting, in a chilled mixing bowl, 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.

Place one cake layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with fourth cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Makes 12-14 servings.