I have a favorite dessert from my childhood. It has “Mom” written all over it!
Actually, I don’t know the origination of the recipe. Maybe Mom created it, but I hardly think so. It just wasn’t within her nature to do that. She was great at following a recipe though and prepared numerous delicious desserts for our family during her lifetime.
I think of Mom as having been a tremendous pie baker! Any product she made containing yeast turned out picture perfect and mouth watering as well!
It was unfortunate that she couldn’t have entered her baked goods into competition. She would have been the one to beat, that’s for sure! She had so many “irons in the fire” just in her daily role of farm wife and mother. I could reminisce about dozens of those “irons,” but those events equate to more fodder for upcoming columns.
Dear Reader, let’s get back to baking, should we?
Oh, yes, where was I? My favorite childhood dessert…”What is it?” you ask. It’s called Coffee-Toffee Torte, and is it ever yummy!
Great desserts are the result of using wholesome ingredients. This dessert is the crowning achievement of Mom’s tall, light-textured angel food cake made with egg whites from our farm-raised chickens alternated with a creamy chocolate/coffee pudding capped with crunchy crushed toffee bits. Sounds yummy? You bet!
With the overwhelming popularity of coffee and froux-froux coffee beverages in today’s society, this recipe is timeless. The apple doesn’t fall far from the tree in regard to this recipe serving as a family favorite. Our children claim it as one worth remembering from their childhoods as well.
Even though Mom didn’t have the opportunity to enter her baked goods into competition, I did. Coffee-Toffee-Torte was an award-winner at the Iowa State Fair. Now, Dear Reader, what do you think the contest name was? The division was named “Foods Mom Made.” I’d say this dessert was an apt entry for the day! Don’t you agree?
Interestingly, when the state fair judge (who appeared to have been from my generation) was singing the praises about my entry, she said, “Tasting this brings back so many memories for me. My mom always made it for my birthday cake, and this tastes just like I remembered!”
My little 3 x 5 lined formerly white, now yellowed recipe card typed by Mom, herself, is a precious keepsake from which I share the recipe for my favorite childhood dessert. May you enjoy it as a new family favorite, too!
One baked 10-inch angel food cake
1 (3.5 oz.) package Cook & Serve chocolate pudding
1 Tbsp. instant coffee
1-1/3 c. milk
1 cup heavy cream, whipped
2 (3/4 oz.) toffee candy bars, crushed into small bits
Mix coffee and pudding in saucepan. Prepare according to package directions but use only 1-1/3 cups milk as directed above. Chill. Beat smooth and fold in ½ of the quantity of whipped cream. Split angel food cake into 3 layers. Divide the prepared pudding into 2 equal amounts. Spread 1 part of the prepared pudding between the cake layers. For the frosting, fold remaining whipped cream into the remaining prepared pudding. Use this to frost sides and top of cake. Sprinkle with crushed toffee candy bar bits. Chill. Serves 12.