GERMAN CHOCOLATE TORTE

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German Chocolate Torte image

Start with a pound cake mix, add a couple of indulgence ingredients, and you'll end up with this to-die-for cake!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 11h18m

Yield 10

Number Of Ingredients 7

1 package Betty Crocker™ golden pound cake mix
3/4 cup water or milk
2 eggs
2 packages (4 ounces each) sweet baking chocolate
1/4 cup strong coffee
2 tablespoons cognac or brandy or 1 teaspoon brandy extract
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.
  • Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.
  • Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.
  • Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool.
  • Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
  • Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator.

Nutrition Facts : Calories 445, Carbohydrate 51 g, Cholesterol 90 mg, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 180 mg

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