Chocolate Toffee Cake 

1/2 cup shortening
2 tsp. instant coffee
1 cup firmly packed brown sugar
1 tsp. baking soda
1 cup buttermilk
2 eggs
2 cups flour
1/4 cup cocoa
1 tsp. vanilla
Mocha topping
3 each chocolate covered toffee candy bars, crushed 

Use either the 1 1/8 oz or 5 3/4 oz. Size. To crush candy, chill bars. Place in small plastic bag and pound until pieces are of desired size. Preheat oven to 350 F.  In large bowl, cream together the shortening and sugar, blend in eggs and vanilla. Combine flour, cocoa, coffee and baking soda. Add alternately with the buttermilk to sugar mixture, beating well after each addition.  Pour into lightly greasted and floured 13x9 pan. Sprinkle with about 1/2 of the candy. Bake 25 to 30 minutes, or until cake springs back when lightly touched. Cool. Spread with mocha topping, sprinkle with remaining candy. Cover and  refrigerate until serving time.