* 4 eggs, separated * 1 pkg. (1 lb. 5 oz.) brownie mix
* 1/3 cp. oil * 2 T espresso coffee powder, divided.
* 1 cp. English toffee bits (such as a crushed Heath bar) * 2 cans (16 oz. each) milk chocolate frosting
Directions
*~ Preheat oven to 350 F and grease 2 8" cake pans.
*~ Beat egg whites at high speed until stiff peaks form; reserve.
*~ In another bowl at high speed beat yolks until thick and light. Add brownie mix, 1/2 cp. water, oil, and 1 T espresso powder. Beat until combined, then fold in egg whites.
*~ Divide batter between the two pans. Bake for 2 min. and then sprinkle with toffee bits. Bake for 30 minutes more.
*~ Cool for 20 minutes.
*~ Stir remaining espresso into the frosting and use to frost cake. Decorate with rosettes of additional frosting and espresso beans, if desired.
