1 tsp. instant coffee granules
1/4 c. boiling water
1 (18.25 oz.) pkg. devil's food cake mix with pudding
3 eggs
1/2 c. water
1/2 c. sour cream
1/3 c. firmly packed brown sugar
2 tbsp. vegetable oil
4 English toffee-flavored candy bars
1/4 tsp. instant coffee granules
1 (1 oz.) sq. unsweetened chocolate, melted
1 tbsp. water
1 c. sifted powdered sugar
1/2 tsp. vanilla extract

Dissolve 1 teaspoon coffee granules in boiling water. Combine coffee, cake mix and next 5 ingredients at slow speed of an electric mixer just until ingredients are moistened. Beat at highest speed for 2 minutes. Coarsely chop candy bars; set aside 2 tablespoons and stir remaining candy into batter.

Spoon batter into a greased and floured 10 inch bundt pan. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. cool cake in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

Dissolve 1/4 teaspoon coffee granules in chocolate, stirring until granules dissolve. Add 1 tablespoon water and remaining ingredients, stirring until smooth. Add extra water, if needed, for desired consistency. Drizzle glaze over the cake, and sprinkle with reserved 2 tablespoons chopped toffee-flavored candy bars. Yield 1 (10 inch) cake.