Chocolate Cream Torte

Chocolate Cream Torte

"'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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45 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  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.

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This recipe was very simple and came out great. I added a choclate ganache i found from another recipe. I also added blanched almonds and sprinkled on the top with Dark Chocolate candie bar sha...

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