Chocolate Revel Torte
|Dessert topping mix||1 1⁄4 Ounce (1 envelope)|
|Plain gelatin||1⁄4 Ounce (1 envelope)|
|Water||1⁄4 Cup (4 tbs)|
|Canned chocolate pudding||10 Ounce|
|Chocolate chiffon cake||1 , split in half (1 baker's)|
Prepare dessert-topping mix according to package directions.
Sift sugar and cocoa into a small saucepan and add gelatine and water.
Stir and cook 2 or 3 minutes until thickened.
Remove from heat and add the pudding.
Chill in the freezer about 5 minutes.
Stir in about 1 cup of the dessert topping until smoothly blended, then fold and revel in remaining topping.
Fill cake generously, including the hole in the centre.
Frost top and sides and chill.
Cut into 8 wedges and serve with iced coffee.