Chocolate Cream Torte Recipe

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Chocolate Cream Torte Recipe
Chocolate Cream Torte Recipe photo by Taste of Home
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Chocolate Cream Torte Recipe

Read Reviews
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"This cake is so good, I can serve it as an everyday dessert or for special occasions," writes Dorothy Monroe, Pocatello, Idaho. Chocolate cake layers are jazzed up with whipped cream and a quick chocolate frosting.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + chilling

Ingredients

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1-1/2 cups whipping cream
  • 1/3 cup confectioners' sugar
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa

Directions

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks. When cool, split each cake in half horizontally.
In a small mixing bowl, beat cream until soft peaks form; fold in confectioners' sugar; spread between layers. In another mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in confectioners' sugar and cocoa. Frost top of torte. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Chocolate Cream Torte in Quick Cooking March/April 2003, p38

  • 1 package (18-1/4 ounces) chocolate cake mix
  • 1-1/2 cups whipping cream
  • 1/3 cup confectioners' sugar
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 teaspoons vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  1. Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks. When cool, split each cake in half horizontally.
  2. In a small mixing bowl, beat cream until soft peaks form; fold in confectioners' sugar; spread between layers. In another mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in confectioners' sugar and cocoa. Frost top of torte. Store in the refrigerator. Yield: 12-16 servings.
Originally published as Chocolate Cream Torte in Quick Cooking March/April 2003, p38

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Reviews forChocolate Cream Torte

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MY REVIEW
murrell006 User ID: 2357453 88146
Reviewed Aug. 7, 2013

"This is a family favorite often requested for birthdays. The frosting recipe makes enough to cover the whole cake."

MY REVIEW
kidcountry User ID: 4645431 91269
Reviewed May. 15, 2010

"This was sooooooo yummy and easy to make! The chocolate frosting on top is especially delicious. I don't feel that the amount of whipping cream and confectioners' sugar made enough for the filling. Next time I would increase that--perhaps even double it. Overall, this was outstanding!!"

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