Triple Chocolate Torte
|Cake mix||19 Ounce|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Softened butter/Margarine||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate squares||8 Ounce|
|Confectioners sugar||1 1⁄2 Pound|
Grease and flour 2 (9-inch) layer cake pans.
Prepare 1 (19-oz.) pkg. devil's food cake mix according to label directions, using 2 eggs and 1 1/3 cups water.
Divide batter evenly between cake pans and bake 35 to 40 minutes at 350Â°, or until cake springs back when lightly touched with fingers.
Cool 5 minutes in pans then remove from pans and cool completely on wire racks.
In top of double boiler, over hot (not boiling) water, prepare frosting by beating together 1/2 cup each softened butter or margarine and heavy cream.
Add all squares from 1 (8-oz.) pkg. semi-sweet chocolate.
Allow chocolate to melt and beat in 6-8 cups sifted confectioners sugar.
Cool only slightly.
Set 1 cake layer on serving plate.
Top with 3/4 cup frosting.
Set second cake layer over first.
Frost top and sides with remaining frosting.
Let frosting cool completely before decorating.
To decorate, let additional squares semi-sweet chocolate soften at room temperature.
Using a vegetable peeler, pare thin strips from chocolate to make curls.
Cover top and sides of cake with chocolate curls and dust lightly with a little additional confectioners sugar.