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MOCHA CHOCOLATE TORTE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Unsweetened cocoa
1/2 c Boiling water
2 1/2 c All purpose flour
1 1/2 ts Baking soda
1/2 ts Salt
1 3/4 c Sugar
2/3 c Butter or margarine
2 Eggs
1 t Vanilla extract
1 c Buttermilk
FILLING:
5 tb Flour
1 c Milk
1 c Sugar
1 c Butter or margarine
1/2 ts Instant coffee granules
2 ts Water
1 t Vanilla extract
2 ts Unsweetened cocoa
1 c Chopped pecans
FROSTING:
1/2 c Shortening
1/4 c Butter or margarine
2 1/2 tb Evaporated milk
1 tb Boiling water
1 1/2 ts Vanilla extract
1 d Salt
1 lb Sifted confectioners' sugar,
-divided
CAKE:
Pecan halves, optional
For cake, make a paste of cocoa and water. cool and
set aside. Sift together flour, soda and salt; set
aside. In a large mixing bowl, cream the sugar and
butter. Add eggs and vanilla. Blend in cocoa
mixture. Add flour mixture alternately with the
buttermilk. Blend until smooth. Pour into two greased
and floured 9 inch cake pans. Bake at 350 for 35
minutes or until cake tests done. Remove from pans
and cool on a wire rack. For filling, cook flour and
milk in a saucepan over low heat,stirring constantly,
until thick. Cool. Meanwhile, cream sugar and butter
until light. Dissolve coffee in water; add with
vanilla, cocoa and milk mixture to creamed mixture.
BEat until fluffy, about 5 minutes. Fold in nuts.
Split each cake layer in half. Divide filling into
thirds and spread between layers. For frosting, cream
shortening and butter. Add milk, water, vanilla, salt
and half the sugar. Beat well. Add remaining sugar
and beat until smooth and fluffy. Spread over top and
sides of cake. Garnish with pecan halves, if desired.
Yield: About 16 servings.
Origin: Country Woman, Nov/Dec 1991 Shared by: Sharon
Stevens
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