TRIPLE CHOCOLATE TORTE, BARB

Triple Chocolate Torte, Barb image

Provided by Megan Stewart

Categories Cakes

Number Of Ingredients 8

19 oz devil's food cake mix
2 eggs, for cake mix
1 1/3 c water, for cake mix
FROSTING:
1/2 c softened butter or margarine (i prefer butter, unsalted)
1/2 c heavy cream
8 oz package semisweet baking squares (more if you want to decorate cake)
6-8 c powdered sugar (about 1 1/2 lbs)

Steps:

1. Grease and flour 2 nine inch round cake pans. Prepare cake mix to directions, using 2 eggs and 1 1/3 c water. Divide cake mix evenly into pans, bake at 350 degrees 35-40 min or until you touch in the middle with your finger and the cake springs back. Cool in pan 5 min, then remove from pans to cool completely.
2. Frosting: melt together margarine and heavy cream. You can use a double boiler, or just stir constantly and heat over low heat so not to burn. Add chocolate squares, and when melted, remove from heat and beat in powdered sugar to texture. Cool completely before frosting.
3. Put a layer on the serving plate, top with 3/4 c frosting, top with second layer, frost top and sides. If you want a decorative touch, you can shave extra pieces of semisweet baking chocolate with a potato peeler (best if very cold first), put on tops and sides of cake, and dust with extra powdered sugar.