Table of Contents
Ingredients Mocha Sauce 1 1/2 cups water. 1/2 cup sugar Crust 3 cups macaroon cookie crumbs (about 21 Mother’s brand cookies) 1/4 cup (1/2 stick) unsalted butter, melted Filling 2 pints chocolate ice cream 2 pints coffee ice cream 3/4 cup chopped Almond Roca or Heath bars (about 14 Almond Roca or 12 miniature Heath bars, about 5 ounces)
We are so excited to now have a cake that incorporates this same fantastic combination of flavors. Our Mocha Toffee Crunch Cake consists of rich chocolate cake layers sprinkled with pecans and toffee, and a Mocha Buttercream that has just the right balance of espresso and chocolate!
Once the batter is in the pans, sprinkle about 1/2 of the pecans and toffee bits over the top of the batter. The remaining pecans and toffee will be sprinkled over the mocha buttercream filling when assembling the cake. You can increase the amount used if you would like more crunch.
Grease two 9 inch round cake pans. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…