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. Recipe By :
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|Serving Size: 1 Serving (2667g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 925 (12%)|
|Amt Per Serving||% DV|
|Total Fat 102.8g||137 %|
|Saturated Fat 46.6g||233 %|
|Monounsaturated Fat 33.7g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 2289.2mg||704 %|
|Sodium 3869.8mg||133 %|
|Potassium 2169mg||57 %|
|Total Carbohydrate 1659.8g||488 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 1646.2g|
|Protein 119.3g||170 %|
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Calories per serving: 7915
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