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Southern Chocolate Torte

TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling YIELD: 12 servings.
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.

Ingredients

  • 1 package Swiss chocolate or devil's food cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 3 large eggs
  • 1-1/4 cups milk
  • 1/2 cup canola oil
  • FROSTING:
  • 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

Directions

  • 1. 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.
  • 2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping.
  • 4. 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.

Nutrition Facts

1 slice: 617 calories, 29g fat (15g saturated fat), 78mg cholesterol, 531mg sodium, 79g carbohydrate (56g sugars, 1g fiber), 6g protein.

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