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Mocha Cream Torte

Ingredients
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
For cake
  Dark chocolate cake mix 18 1⁄4 (1 Package)
  Water 1 1⁄4 Cup (20 tbs)
  Eggs 3
For frosting
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes

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