Heidi's Mocha Cream Torte

READY IN: 1hr
SERVES: 16
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the over to 350. Grease and flour three 9" round cake pans.
  • In a large bowl, combine all of the crunch layer ingredients until crumbly.
  • Firmly press 1/3 crunch mixture (about 1 cup) into each prepared pan.
  • In the same bowl, place cake mix, pudding mix and water and blend.
  • Add eggs, one at a time until well mixed.
  • Add oil and finish mixing well.
  • Pour into prepared cake pans, covering crunch layer completely.
  • Bake for 25 - 30 minutes or until tooth pick comes out clean.
  • Coll cake for 10 minutes in the pans, then invert onto cooling racks to cool completely.
  • In a small bowl blend all frosting ingredients until smooth.
  • Place one layer, crunch side up, on a serving plate and spread with 1/3 of the frosting.
  • Repeat with the remaining layers and frosting.
  • Garnish with chocolate curls, if desired.
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