COFFEE-CREAM LAYER CAKE

Steps:

• For Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper and butter the paper. In a medium bowl lightly combine the eggs, milk, and vanilla extract. In the bowl of your electric mixer, combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack. For Dish: 1. Cut pound cake into 1 inch thick pieces 2. Beat the cream, sugar and vanilla in a bowl. 3. Fold chilled espresso into the cream mixture. 4. Lay the first layer of pound cake on the bottom of the bowl. 5. Put a layer of cream mixture on top of the pound cake. 6. Continue until the ingredients are gone OR the bowl is full. 7. Crush the Heath bar and shave the chocolate. 8. Sprinkle the Heath on top of the cake. 9. Sprinkle the chocolate shavings on top of the Heath bar. ENJOY! :)