Mocha Torte

Photo by Pat T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/4

    Cup Coffee Granules (not powder)

  • 1 1/4

    Cups Water

  • 1

    Package Devil’s Food Cake mix,

  • with pudding (if available)

  • 1

    Cup Butter

  • 2

    Cups Powdered Sugar

  • 2

    Tbl. Whipping Cream

  • 1/4

    Cup Coffee Liqueur (Kahula)

  • *Mocha Frosting:*

  • 1/2

    Cup Whipping Cream

  • 4

    Tbl. Instant Coffee Granules

  • 8

    Cups Powdered Sugar

  • 1/2

    cup Cocoa

  • 2

    Cups Butter, Softened

  • 1

    Tbl. Vanilla

  • 1

    Tbl. Coffee Liqueur (Kahlua)

Directions

Stir together water and coffee granules until dissolved. Prepare cake mix according to pkg. instructions, substituting coffee mixture for water. Pour batter into (2) greased and floured 8” or 9" cake pans. Bake @ 350 degrees for 18 minutes or until a toothpick inserted into the center comes out clean. Cool in pans on wire racks 10-15 minutes. Remove from pans and cool completely on wire racks. *Frosting for between cakes:* Beat butter at medium speed with electric mixer until creamy. Gradually add powdered sugar, beat at low speed until blended. Add remaining 2 Tbls. Coffee granules, cocoa and whipping cream, beating until blended, set aside. Brush cake layers with coffee liqueur. Spread cocoa mixture between cake layers. Spread Mocha frosting on sides and top of cake. Chill. *Mocha Frosting* (I have doubled this recipe as it is too thin; however, this is more than enough) Combine whipping cream and instant coffee granules, stirring until granules dissolve, set aside. Combine powdered sugar and cocoa. Beat butter at medium speed with an electric mixture until creamy. Gradually add whipping cream mixture and powdered sugar mixture; beat until spreading consistency. Stir in vanilla and coffee liqueur, Makes 3 cups.

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