FUDGE MOCHA TORTE

Fudge Mocha Torte image

This scrumptious elegant cake is not tricky to prepare since it starts with a boxed mix. With its sweet syrup and fluffy chocolate frosting, it's very rich, so you can cut small slices and still satisfy a crowd.

Provided by Taste of Home

Time 55m

Yield 16-18 servings.

Number Of Ingredients 16

Ingredients

1 package devil's food cake mix (regular size)
1 cup sour cream
3/4 cup cold strong brewed coffee
1/3 cup vegetable oil
3 large eggs
1 teaspoon almond extract
1/3 cup miniature chocolate chips
SYRUP:
3 tablespoons warm strong brewed coffee
3 tablespoons sugar
FROSTING:
1 cup butter, softened
1 cup shortening
2 pounds confectioners' sugar (about 7-1/2 cups)
2 tablespoons baking cocoa
3 to 4 tablespoons strong brewed coffee

Steps:

Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine cake mix, sour cream, coffee, oil, eggs and extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Stir in chips. Pour into prepared pan. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Gently peel off waxed paper., For the syrup, combine the coffee and sugar; brush over the warm cake. Cool completely. Cut cake into three 10x5-in. portions. For frosting, cream the butter and the shortening in a bowl until fluffy. Beat in the confectioners' sugar and cocoa. Add the coffee; beat until light and fluffy. Spread 3/4 cup between each layer. Spread remaining frosting over top and sides of cake.

Nutrition Facts : Calories 603 calories, Fat 32g fat (13g saturated fat), Cholesterol 72mg cholesterol, Sodium 342mg sodium, Carbohydrate 77g carbohydrate (62g sugars, Fiber 1g fiber), Protein 3g protein.