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Quick Coffee Torte

 Quick Coffee Torte
This dessert completes the meal. It really hits the spot.—Karen Gardiner, Eutaw, Alabama
6-8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 254 calories, 12 g fat (9 g saturated fat), 56 mg cholesterol, 146 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.