German Chocolate Torte Recipe

Ingredients

1

                        box (16 oz) Betty Crocker™ Pound Cake Mix

3/4

cup water or milk

2

eggs

2

packages (4 ounces each) sweet baking chocolate

1/4

cup strong coffee

2

tablespoons cognac or brandy or 1 teaspoon brandy extract

1 1/2

cups whipping (heavy) cream

Preparation

Heat oven to 350°F. Grease and flour loaf pan, 9x5x3 inches.

Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.

Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.

Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool.

Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.

Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator.

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