1/3cupHERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
1/4cupHEATH® Milk Chocolate Toffee Bits
Instructions
Dissolve espresso granules in boiling water; cool. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with espresso mixture and mix well. Fold in toffee bits.
Grease then line the bottom of a 6-inch springform pan with parchment paper. Grease the parchment paper as well. Place pan on a baking sheet.
Pour batter into prepared pan and bake for 45 minutes at 350 F. Reduce the temperature to 325 F and bake an additional 8 minutes. Remove cake and cool on a wire rack. When cake has cooled, run an icing spatula around the sides of the cake and carefully remove the outside of the springform pan.
In a large bowl, combine frosting and espresso granules. Frost cake; sprinkle with chocolate chips and toffee bits.