2 2/3 c Flour
2 lg Eggs
2 c Sugar
1 c Coffee -- hot
1 c Margarine or butter -- soft
1 3/8 oz Heath bars
1 c Buttermilk
2 c Whipping cream
3/4 c Cocoa
3 tb Brown sugar
2 ts Baking soda
1/2 ts Coffee instant
1 1/2 ts Vanilla
1 ts Water -- hot
1/4 ts Salt

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 theheath 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.


Yields
1 Servings