Chocolate Cream Torte

SUBMITTED BY: Dorothy Monroe

"'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."

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PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (18.25 ounce) package chocolate cake mix
1 1/2 cups whipping cream
1/3 cup confectioners' sugar
FROSTING:
1 (8 ounce) package 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.