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Chocolate Torte


Whipper Berry

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Chocolate Torte 1 Picture


  • Frosting:
  • 1 Devil’s Food cake mix
  • 1 C. Sour Cream
  • 1 pkg. (3.5 oz) Instant chocolate pudding
  • 3 Eggs
  • 1/2 c. Oil
  • 1 1/3 c. Water
  • 1 pt. HEAVY whipping cream (no exceptions)
  • 1 (8-oz.) block Cream Cheese (full calorie, NO exceptions)
  • 2/3 c. Brown Sugar
  • 1 tsp. Vanilla
  • 1/2 tsp. Salt
  • Garnish:
  • I Large Hershey’s Chocolate Bar
  • Garnish the top with Chocolate curls.



Step 1

Combine cake ingredients and mix well. Grease two 8-in. round cake pans. Substitute cocoa for flour so you avoid the white film on your cake. You can also cut out circle rounds with parchment paper for easy removal of cake. Bake cake for 42-43 minutes. Test with a toothpick. Let stand 5 minutes in pan then turn cakes out onto a cooling rack. I prefer to chill the cakes for a little while before proceeding to cut. After cakes have cooled completely cut each cake round in half horizontally making 4 round pieces.


In you mixing bowl whip your whipping cream until very thick. In a separate bowl blend together Cream Cheese, Brown Sugar, Vanilla and Salt. Now fold together the Cream Cheese mixture and the Whipping Cream.

Finally, put the cake together. Lay 1 cake round on a cake stand and frost. Next place another cake round on top of the frosting and repeat process.


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