| 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 |
| 1. | Heat oven to 350ºF. 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. |
|
| Sprinkle just-frosted cake with edible gold and silver glitter for a stunning presentation. |
|
| Freezing the cake makes it easier to slice into layers. Another slicing tip: Use a serrated knife for the cleanest cut. |
Nutrition Information:
445 ( 235 ); 26 g ( 15 g); 90 mg; 180 mg; 51 g ( 2 g); 4 g 10 %; 0%; 6 %; 8 %