Shirley's Recipes

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Name: Mocha Cream Torte
Key Ingredient: cake mix
Preparation: bake
Cuisine: American
Source: Pillsbury Festive Spring Recipes #16
Food Group: sugar
Meals: dinner, snack, party
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :40
Elapsed Time: 1:30
Servings: 16

Crunch Layer:
1-1/2 cups graham cracker crumbs
3/4 cup firmly packed brown sugar
1/2 cup finely chopped nuts
1 tablespoon instant mocha coffee mix
3/4 cup (1-1/2 sticks) margarine or butter, melted

Cake:
1 package dark chocolate cake mix
1-1/4 cups water
1/4 cup(1/2) stick margarine or butter, softened
3 eggs

Frosting:
2 (3 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) margarine or butter, softened
4 cups powdered sugar
2 tablespoons instant mocha coffee mix
2 to 4 tablespoons half-and-half

Heat oven to 350F. Grease and flour three 9 or 8-inch round pans. In large bowl, combine crunch layer ingredients until crumbly. Press 1/3 (about 1 cup) crunch mixture into each prepared pan.
In same bowl, blend all cake ingredients until moistened; beat 2 minutes at highest speed. Pour batter evenly over crunch layers. Bake at 350F. Bake 9-inch layers for 25 to 30 minutes; 8-inch layers for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
In small bowl, blend all frosting ingredients until smooth. Place one layer, crunch-side-up, on serving plate; spread with 1/3 of frosting. Repeat with remaining layers and frosting.


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