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Fudge Mocha Torte

 Fudge Mocha Torte
This scrumptious elegant cake is not tricky to prepare since it starts with a boxed mix. With its sweet syrup and fluffy chocolate frosting, it's very rich, so you can cut small slices and still satisfy a crowd.
16-18 ServingsPrep: 30 min. Bake: 25 min.


  • 1 package devil's food cake mix (regular size)
  • 1 cup (8 ounces) sour cream
  • 3/4 cup cold strong brewed coffee
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/3 cup miniature chocolate chips
  • SYRUP:
  • 3 tablespoons warm strong brewed coffee
  • 3 tablespoons sugar
  • 1 cup butter, softened
  • 1 cup shortening
  • 2 pounds confectioners' sugar (about 7-1/2 cups)
  • 2 tablespoons baking cocoa
  • 3 to 4 tablespoons strong brewed coffee


  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper
  • and grease the paper; set aside. In a large bowl, combine cake mix,
  • sour cream, coffee, oil, eggs and extract. Beat on low speed for 30
  • seconds; beat on medium for 2 minutes. Stir in chips. Pour into
  • prepared pan. Bake at 350° for 22-27 minutes or until a
  • toothpick inserted near the center comes out clean. Cool for 5
  • minutes before removing from pan to a wire rack. Gently peel off

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Fudge Mocha Torte (continued)

Directions (continued)

  • waxed paper.
  • For the syrup, combine the coffee and sugar; brush over the warm
  • cake. Cool completely. Cut cake into three 10-in. x 5-in. portions.
  • For frosting, cream the butter and the shortening in a bowl until
  • fluffy. Beat in the confectioners' sugar and cocoa. Add the coffee;
  • beat until light and fluffy. Spread 3/4 cup between each layer.
  • Spread remaining frosting over top and sides of cake. Yield: 16-18
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 603 calories, 32 g fat (13 g saturated fat), 72 mg cholesterol, 342 mg sodium, 77 g carbohydrate, 1 g fiber, 3 g protein.