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Mocha Angel Food Torte
Chocolate, toffee and a hint of coffee make this torte a popular request at Hillary Brunn's house. The Santa Rosa, California reader uses a few instant ingredients to give prepared angel food cake heavenly homespun flair.
10-12 Servings
Prep: 20 min. + chilling
Ingredients
1-1/3 cups cold whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1 tablespoon instant coffee granules
1 cup heavy whipping cream, whipped,
divided
1 angel food cake mix (8 to 10 ounces)
2 Heath candy bars (1.4 ounces
each
), crushed
Directions
In a large bowl, combine the milk, pudding mix and coffee; beat on
low speed for 2 minutes or until thickened. Fold in half of the
whipped topping.
Cut cake in half horizontally; place the bottom layer on a serving
plate. Spread with half of the pudding mixture. Top with remaining
cake.
Fold remaining whipped cream into remaining pudding mixture; spread
over top and sides of cake. Sprinkle with crushed candy bars. Chill
for 2 hours before serving. Yield: 10-12 servings.
© Taste of Home 2011