Coffee-Toffee Torte

Ingredients

• 1 pkg angel food cake mix
• 3 Tbsp instant coffee
• 1 c heavy whipped cream
• 2 pkg chocolate pudding regular not instant
• 4 34 oz Heath candy bars

Directions

1. Freeze then crush Heath bars
2. Prepare angel food cake as directed on box
3. Bake in a 10-inch tube pan
4. Invert and cool In saucepan mix pudding and instant coffee but using only 1 13 cups of milk for each package of pudding for a total of 2 23 cups of milk
5. Cook according to directions on box
6. Cool
7. When cool beat until mixture is smooth
8. Fold in half of the whipped cream Split cake into 3 layers
9. Spread half of the pudding-cream mixture between layers
10. Fold remaining whipped cream into pudding mixture and frost tops and sides of cake
11. Sprinkle top and sides of cake with crushed Heath bars
12. Chill until ready to serve