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Southern Chocolate Torte

 Southern Chocolate Torte
This towering torte takes guests' breath away every time! It's my most-requested cake recipe, has an unforgettable frosting and makes a grand showpiece for any holiday spread.
12 ServingsPrep: 25 min. Bake: 20 min. + chilling


  • 1 package Swiss chocolate or devil's food cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3 eggs
  • 1-1/4 cups milk
  • 1/2 cup canola oil
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 10 milk chocolate candy bars with almonds (1.45 ounces each), divided
  • 1 carton (16 ounces) frozen whipped topping, thawed


  • In a large bowl, sift the cake and pudding mixes. In another bowl,
  • whisk the eggs, milk and oil. Add to dry ingredients; beat until
  • well blended.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a large bowl, beat the cream cheese and sugars until smooth.
  • Finely chop eight candy bars; stir into cream cheese mixture. Fold

2 of 2

Southern Chocolate Torte (continued)

Directions (continued)

  • in whipped topping.
  • Spread frosting on cake plate, between layers and over the top and
  • sides of the cake. Chop the remaining candy bars; sprinkle over top
  • and along bottom edge of cake. Cover and refrigerate overnight.
  • Store in the refrigerator. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 617 calories, 29 g fat (15 g saturated fat), 78 mg cholesterol, 531 mg sodium, 79 g carbohydrate, 1 g fiber, 6 g protein.