Serving Size: 20
Ingredients:

2 2/3 cups flour
2 cups sugar
1 cup butter or margarine -- soft
1 cup buttermilk
3/4 cup ground cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs
instant coffee granules
10 (1.4 oz) heath bars
2 cups whipping cream
3 tablespoons light brown sugar

Preheat oven to 350:F. Grease and flour 3 8-inch round cake pans. In a large bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients until just mixed, scraping bowl constantly with spatula. Dissolve 2 tsp instant coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10 minutes. Remove from pans and cool completely.

While cake is cooling, finely chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water; cool. With serrated knife, cut each cake layer in half to make 6 thin layers. In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks form. To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the whipped cream mixture.

Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of the remaining Heath Bars. Repeat layering 4 more times. Top with remaining cake layer. Thinly spread remaining whipped cream mixture over side and top of cake. Gently press reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to serve. Serves 20.

Serving Size: 20
Ingredient:

Dough:
3/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
2 cups all-purpose flour (2 to 2 1/2 cups)
2 cups whole wheat flour

Filling:
2 tablespoons butter or margarine -- melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 cup chopped dried apricot, dates, prunes or pears
1 cup chopped pecans -- toasted

Honey Glaze
1/4 cup honey
1 tablespoon butter or margarine

Make dough: Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, warm milk, honey,vegetable oil, salt and 1 1/2 cups all-purpose flour; blend well. Stir inwhole wheat flour and enough remaining all-purpose flour to make softdough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To fill and shape: Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 13- × 8-inch rectangle;transfer to two greased baking sheets. Brush rectangles with meltedbutter. In small bowl, combine brown sugar, cinnamon, apricots and pecans;stir well. Sprinkle half of brown sugar mixture over center-third
(lengthwise portion) of each rectangle.

Along each 13-inch side of coffeecake, cut 13 (1-inch wide) strips from edge of filling to edge of dough. Starting at one end, alternately fold six strips from each side across filling toward opposite end. Repeat from other end using six strips from each side. Loosely tie together remaining two center strips on top of loaf. Repeat with second coffeecake. Cover;let rise in warm, draft-free place until almost doubled in size, about 20 to 40 minutes.

Bake at 375ºF for 25 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. Brush with Honey Glaze.

Honey Glaze: In small saucepan, stir 1/4 cup honey and 1 tablespoon butter
or margarine over medium heat until butter melts.

Ingredients:

1 pound frozen pound cake -- thawed
2 pints coffee ice cream -- soft
1 1/3 cups hot fudge topping
3 heath bars -- crushed
1 cup heavy cream -- whipped

Cut cake into 1/3" slices and halve each slice diagonally. You will have
triangular pieces of cake. Line bottom of 9" springform pan with cake,
filling in any spaces by cutting some slices into small pieces. Spread
half the ice cream over cake. Freeze until firm, about 1 hour. Spread half
the fudge topping over ice cream and sprinkle with half the crushed Heath
bars. Repeat layering with remaining cake, ice cream, fudge topping and
candy. Cover tightly with plastic wrap and freeze until ice cream is set.
Before serving, remove pan sides. Place cake on platter. Spread some
whipped cream on sides of cake. Pipe rosettes of cream around edge of
cake. Serves 8-10.

2 sticks butter
2 c. sugar
1/2 c. cocoa
6 eggs, separated
1 tbsp. vanilla
1 c. sifted flour
2 c. nuts

Cream butter, blend in sugar and cocoa. Stir in egg yolks; when well blended, fold in by hand sifted flour, chopped nuts, egg whites which have been beaten to stiff peaks and vanilla. Pour into long pan (8 x 12 inch or similar). Bake at 350 degrees for 35 minutes. This cake will be moist in center as brownies. After cooling, spread with coffee icing.

Coffee Icing:

1 stick butter
1/2 c. cocoa
1/2 c. cold coffee
1 tbsp. vanilla
1 box powdered sugar
Pinch of salt

Cream butter until whipped light. Alternate sugar, coffee and cocoa (cocoa depends on ones taste for cocoa, up to 1 cup can be used). Add vanilla and pinch of salt and blend thoroughly.

Serving Size : 12
Ingredients

3/4 cup oil
1/2 cup honey
1 cup sugar
4 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon creme de cacao
1 tablespoon kahlua
2 cups flour
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon instant coffee
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

coffee kahlua cream glaze
1 cup cream
1 teaspoon instant coffee
2 tablespoons sugar
1 tablespoon kahlua

Mix all wet ingredients together and beat for 4 minutes with electric
mixer. Mix all dry ingredients together and add to wet mixture, mix well.
Spread into greased and floured tube pan. Bake at 325:F for 1 hour 10
minutes.

Coffee Kahlua Cream Glaze: Beat all ingredients until stiff and
spread over cool cake.

CAKE MIXTURE:

3/4 c. sugar
1/4 c. soft shortening
1 egg
1/2 c. milk
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries (drained if canned)

CRUMB MIXTURE:

1/2 c. sugar
1/3 c. sifted flour
1/2 tsp. cinnamon
1/4 c. butter

Mix together sugar, shortening and eggs. Stir in milk. Sift together flour, baking powder and salt. Add blueberries last. Spread in baking pan 9x9. Mix together crumb mixture, then sprinkle on top of blueberry cake in pan. Bake at 375 degrees for 45 to 50 minutes.