Mocha Cream Torte - Recipe

MOCHA CREAM TORTE

CRUNCH LAYER:

1 1/2 c. graham cracker crumbs
3/4 c. firmly packed brown sugar
1/2 c. finely chopped nuts
1 tbsp. instant coffee granules or crystals
3/4 c. butter, melted

CAKE:

1 pkg. Pillsbury Plus dark chocolate cake mix
1 1/4 c. water
1/4 c. butter, softened
3 eggs

FROSTING:

3 oz. pkg. cream cheese, softened
2 tbsp. butter, softened
2 c. powdered sugar
1 tbsp. instant coffee granules or crystals
1 to 2 tbsp. half & half

Heat oven to 350 degrees. Grease and flour three 8 or 9 inch round cake pans. In large bowl, combine all crunch layer ingredients until crumbly. Firmly press one-third crunch mixture (about 1 cup) 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 350 degrees. 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 cake 10 minutes in pans; invert onto cooling racks to 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. Garnish as desired. Store, covered, in refrigerator. 16 servings.

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recipe reviews
Mocha Cream Torte

· Mar 15 · #122904

Karen (Texas) says:

I would have rated this 5 stars, but the frosting is not nearly enough for 3 9-inch layers. The flavor is excellent, and my son and I don't even like coffee. I did not use a box mix but made my own chocolate cake. The crunch layer really takes it over the top! Next time I will make more frosting.

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