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Chocolate Torte

Mom's three-layer chocolate cake was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort--just ask any chocolate lover!

10-12 ServingsPrep: 30 min. Bake: 25 min. + chilling

Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
1 cup baking cocoa
2 cups boiling water
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
FROSTING:
1 cup (6 ounces) semisweet chocolate chips
1 cup butter, cubed
1/2 cup heavy whipping cream
2-1/2 cups confectioners' sugar

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each. Beat in vanilla. Whisk cocoa and water
until smooth. Combine flour, baking soda, baking powder and salt;
add to creamed mixture alternately with cocoa mixture. Beat until

2 of 2

Chocolate Torte (continued)

Directions (continued)

smooth.
Pour into three greased and floured 9-in. round baking pans. Bake at
350° for 25-30 minutes or until a toothpick comes out clean.
Cool for 10 minutes; remove from pans to wire racks.
In a bowl, beat cream, confectioners' sugar and vanilla on high speed
until soft peaks form. Chill until firm.
In a saucepan, melt chips and butter over medium heat; stir in cream.
Remove from the heat; stir in confectioners' sugar. Chill for at
least 1 hour or until completely cooled. Beat with electric mixer to
achieve spreadable consistency.
Spread half of the filling over one cake layer; top with second layer
and remaining filling. Top with third layer; frost top and sides of
cake. Chill for 2 hours before cutting. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 857 calories, 48 g fat (29 g saturated fat), 193 mg cholesterol, 668 mg sodium, 105 g carbohydrate, 3 g fiber, 8 g protein.