Serves: 12
Total Calories: 199
Heat oven to 350°F. Grease and flour 13 x 9-inch pan. In large bowl, combine all cake ingredients at low speed until moistened beat 2 minutes at high speed. Pour batter into greased and floured pan. Bake at 3500 F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pan. Cool completely.
Meanwhile, in medium saucepan, combine sugar, cornstarch and instant coffee blend well. Gradually stir in milk. Cook over medium heat until mixture thickens and boils, stirring constantly. Remove from heat cover with plastic wrap. Refrigerate 30 minutes or until cool. (Mixture will be very thick.) In large bowl, beat margarine and powdered sugar until well blended. Gradually add cooled coffee mixture beat until light and fluffy.
To assemble torte, cut cooled cake in half lengthwise. Slice each half in half horizontally to make 4 layers. Place 1 layer on serving tray. Spread top with about 1/3 cup frosting. Repeat with remaining layers and frosting. Frost sides and top of cake. Sprinkle top of torte with chocolate sprinkles garnish with almonds. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: See package for directions.
Nutrition Per Serving: Calories 480 Protein 5g Carbohydrate 51g Fat 28g Sodium 470mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mocha Cream Chocolate Torte recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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