German Chocolate Torte

 

Ingredients

• 1

  package Betty Crocker™ golden 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

Steps

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

2 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.

3 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.

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

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

6 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.