Mocha Cream Chocolate Torte
Ready In: 1 hr 15 mins
Serves: 12
Ingredients
- 1 package pudding-included German chocolate cake mix
- 1 1⁄4 cups water
- 1⁄3 cup oil
- 3 eggs
- 1⁄2 cup sugar
- 1⁄4 cup cornstarch
- 2 tablespoons instant coffee crystals
- 1 1⁄4 cups milk
- 1 cup butter, softened
- 1⁄4 cup powdered sugar
- chocolate sprinkles, if desired
Directions
- Heat oven 350*.
- Grease and flour 13x9 inch pan.
- In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
- Beat 2 minutes at high speed,.
- Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
- Gradually stir in milk.
- Cook over medium heat until mixture thickens and boils, stirring constantly.
- Remove from heat; cover with plastic wrap.
- Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
- In large bowl beat margarine and powdered sugar until well blended.
- Gradually add cooled coffee mixture; beat until light and fluffy.
- To assemble torte, cut cooled cake in half lengthwise.
- Slice each half in half horizontally to make 4 layers.
- Place 1 layer on serving tray.
- Spread top with frosting mixture.
- Repeat with remaining layers and frosting.
- Frost sides and top of cake.
- Sprinkle top of torte with chocolate curls if desired.
- Store in refrigerator.
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