MEXICAN COCOA TORTE
Make and share this Mexican Cocoa Torte recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan.
- Cook over very low heat, stirring constantly, until smooth and creamy.
- Cool to room temperature.
- Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly.
- Shape into smooth ball and chill 1 hour.
- Divide dough into 4 pieces.
- Line two cookie sheets with aluminum foil and mark two 8-inch circles on each.
- Place balls of dough on foil and
- press with fingers into marked circles.
- Bake at 375 degrees for 10 to 12 minutes or until almost set.
- Cool on cookie sheets.
- Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff.
- Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture.
- Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
- Chill several hours.
- Garnish with Mini Chips.
Nutrition Facts : Calories 593.5, Fat 43.6, SaturatedFat 19.4, Cholesterol 81.5, Sodium 319.9, Carbohydrate 50.1, Fiber 1.8, Sugar 25.1, Protein 5
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