Chocolate Cream Torte
Quick Cooking
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"This cake is so good, I can serve it as an everyday dessert or for special occasions," writes Dorothy Monroe, Pocatello, Idaho. Chocolate cake layers are jazzed up with whipped cream and a quick chocolate frosting.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min. + chilling
Ingredients:
- 1 package (18-1/4 ounces) chocolate cake mix
- 1-1/2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 2 teaspoons vanilla extract
Directions:
Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar, cocoa and vanilla.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the whipping cream. Repeat layers twice. Top with remaining cake layer. Frost top with cream cheese mixture. Store in the refrigerator. Yield: 12-16 servings.