"'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."
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.