Mocha Cream Chocolate Torte

"Simple chocolate cake filled and frosted with a rich mocha cream. Uses cake mix for easy preparation. From the Pillsbury Bake Off cookbook. This was an entry in 1986."
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Ready In:
1hr 15mins




  • 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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I've been married 26 years to my DH. We've lived all over the US and in Scotland. We've finally made our way back to our native Texas about 6 years ago. I've been collecting recipes for most of those years so I'm really glad to have this site to store some of my favorites. I grew up cooking classic Texas and Tex Mex foods.One of my favorite cookbooks is "Texas Home Cooking". It is full of what I consider to be the very best versions of all the classic Texan and Tex-Mex recipes. I'm trying to learn more healthy food prep and recipes these days, so I frequently try to lighten up my standard, go-to recipes.
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