| 1 | Preheat oven to 350°F. |
| 2 | Grease and flour 3, 8 inch cake pans. |
| 3 | In large bowl, combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla, salt and eggs. |
| 4 | With mixer on low, beat just until mixed, scraping sides with spatula. |
| 5 | Add coffee to bowl. |
| 6 | Increase speed to medium; beat 2 minutes. |
| 7 | Pour batter into pans. |
| 8 | Bake 25-30 minutes. |
| 9 | Cool cake in pans on racks, 10 minutes. |
| 10 | Remove from pans and cool completely. |
| 11 | While cake is cooling, chop heath bars. |
| 12 | Reserve 2/3 of the heath bar. |
| 13 | In a cup, dissolve ?tsp instant coffee with 1 tsp hot water. |
| 14 | Cool. |
| 15 | With serrated knife, cut each cake in two, making 6 thin layers. |
| 16 | In a bowl, beat whipping cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. |
| 17 | To assemble cake, place 1 layer on plate; spread with ?cup whipped cream. |
| 18 | Sprinkle with 1/5 of the remaining heath bar. |
| 19 | Repeat layers 4 more times. |
| 20 | Top with last layer of cake. |
| 21 | Thinly spread whipped cream over top and sides of cake. |
| 22 | Gently press reserved 2/3 of the heaths onto top and sides of cake. |
| 23 | Refrigerate until ready to serve |
