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Mocha Angel Food Torte

Total Time

Prep: 20 min. + chilling


10-12 servings

Chocolate, toffee and a hint of coffee make this torte a popular request at Hillary Brunn's house. The Santa Rosa, California reader uses a few instant ingredients to give prepared angel food cake heavenly homespun flair.


  • 1-1/3 cups cold whole milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 tablespoon instant coffee granules
  • 1 cup heavy whipping cream, whipped, divided
  • 1 prepared angel food cake (8 to 10 ounces)
  • 2 Heath candy bars (1.4 ounces each), crushed


  1. In a large bowl, combine the milk, pudding mix and coffee; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
  2. Cut cake in half horizontally; place the bottom layer on a serving plate. Spread with half of the pudding mixture. Top with remaining cake.
  3. Fold remaining whipped cream into remaining pudding mixture; spread over top and sides of cake. Sprinkle with crushed candy bars. Chill for 2 hours before serving.

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