1960 Coffee Toffee Torte

The Coffee Toffee Torte is a layered angel food cake with a coffee and chocolate filling. This is from the 1960 Dessert Cook Book from Better Homes and Garden.

Prepare an angel food cake by following the cake mix instructions. I used a Betty Crocker Angel Food Cake mix.. Pour cake into an ungreased tube pan and follow baking instructions for oven degrees and length of baking time.

Next invert the cake to cool.

Meanwhile, make your filling by adding 1 package of pudding mix and 1 1/2 tablespoons of instant coffee.

Prepare pudding instructions but only use 1 and 1/2 cups of milk.

Once the pudding mixture has cooled and is beaten smooth, whip up 1 cup of whipped creme and add 1/2 of the whip creme to the pudding. mix.

Next, cut your cooled cake into thirds. I used a serrated knife. cover the bottom layer with pudding mixer and add the second cake layer. Cover the second cake layer with pudding mixture and then layer on the third layer of cake. Fold the rest of the whipped creme into the pudding mixture and use this to ice the cake.

Add bits of toffee to the top and sides for decoration. I used HEATH Toffee bits. this is best served at least 8-12 hours later. It is more flavorful after sitting and the cake has time to absorb the coffee toffee flavor. Enjoy!