Quick Coffee Torte Recipe
Quick Coffee Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This dessert completes the meal. It really hits the spot.—Karen Gardiner, Eutaw, Alabama
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon instant coffee granules
  • 1-1/2 teaspoons butter
  • 1/8 teaspoon rum extract
  • 1 frozen pound cake (10-3/4 ounces), thawed
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Grated chocolate, optional

Directions

In a small saucepan, combine the sugar, water and coffee. Bring to a boil; cook for 3 minutes, stirring occasionally. Remove from the heat; stir in butter and rum extract. Cool slightly.
Split cake into three horizontal layers. Place bottom layer on a serving plate. Brush with about 1 tablespoon coffee mixture; spread with 1 cup whipped topping. Repeat layers. Brush remaining coffee mixture over cut side of remaining cake layer; place coffee side down over topping. Spread remaining whipped topping over top of torte. Garnish with grated chocolate if desired. Chill until serving. Yield: 6-8 servings.
Originally published as Quick Coffee Torte in Quick Cooking November/December 2003, p20

Nutritional Facts

1 piece: 254 calories, 12g fat (9g saturated fat), 56mg cholesterol, 146mg sodium, 32g carbohydrate (20g sugars, 0 fiber), 3g protein.

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon instant coffee granules
  • 1-1/2 teaspoons butter
  • 1/8 teaspoon rum extract
  • 1 frozen pound cake (10-3/4 ounces), thawed
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Grated chocolate, optional
  1. In a small saucepan, combine the sugar, water and coffee. Bring to a boil; cook for 3 minutes, stirring occasionally. Remove from the heat; stir in butter and rum extract. Cool slightly.
  2. Split cake into three horizontal layers. Place bottom layer on a serving plate. Brush with about 1 tablespoon coffee mixture; spread with 1 cup whipped topping. Repeat layers. Brush remaining coffee mixture over cut side of remaining cake layer; place coffee side down over topping. Spread remaining whipped topping over top of torte. Garnish with grated chocolate if desired. Chill until serving. Yield: 6-8 servings.
Originally published as Quick Coffee Torte in Quick Cooking November/December 2003, p20

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