Mocha Cream Torte
|For crunch layer|
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Finely chopped nuts||1⁄2 Cup (8 tbs)|
|Margarine/Butter||3⁄4 Cup (12 tbs), melted|
|Dark chocolate cake mix||18 1⁄4 (1 Package)|
|Water||1 1⁄4 Cup (20 tbs)|
|Cream cheese||3 Ounce, softened|
|Margarine/Butter||2 Tablespoon, softened|
|Powdered sugar||2 Cup (32 tbs)|
|Instant coffee granules/Instant coffee crystals||1 Tablespoon|
|Half and half||2 Tablespoon|
Heat oven to 350°F.
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°F.
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 one-third of frosting.
Repeat with remaining layers and frosting.
Garnish as desired.
Store covered in refrigerator.