- 1 package (18-1/4 ounces) Swiss chocolate or devil's food cake mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- 3 eggs
- 1-1/4 cups milk
- 1/2 cup vegetable oil
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 1 cup confectioners' sugar
- 10 milk chocolate candy bar with almonds (1.45 ounces each), divided
- 1 carton (16 ounces) frozen whipped topping, thawed
- In a large mixing bowl, sift together 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 small mixing bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold 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. Refrigerate overnight in an airtight container. Yield: 12 servings.
Reviews forSouthern Chocolate Torte
"Its also called a queen anne cake."
"Very rich cake, though not very chocolatey."