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Prep 60min
Total5hr20min
Servings16
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Ingredients
Topping
1 1/2
cups chopped walnuts
1 1/2
cups crushed vanilla wafer cookies (38 cookies)
1
cup packed brown sugar
1
cup butter or margarine, melted
Cake
2 1/4
cups Gold Medal™ all-purpose flour
1 2/3
cups granulated sugar
2/3
cup unsweetened baking cocoa
1 1/4
teaspoons baking soda
1
teaspoon salt
1/4
teaspoon baking powder
3/4
cup shortening
1 1/4
cups water
1
teaspoon vanilla
2
eggs
Filling
1 1/2
cups whipping cream
3
tablespoons granulated sugar
1
teaspoon vanilla
Chocolate Leaves, if desired
5
to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose leaves) or pliable plastic leaves
1/4
cup semisweet chocolate chips or 1 oz semisweet baking chocolate
1/2
teaspoon shortening
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Steps
1
Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
2
In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
3
Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
4
In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
5
Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.
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Don't have a green thumb for making chocolate leaves? Cruise the cake aisle of your grocery store for chocolate cake decorations and select a topping that suits your occasion.
Simplify this recipe by substituting Betty Crocker™ Super Moist™ devil's food or chocolate fudge cake mix for the cake in the recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
610
Calories from Fat
350
Total Fat
39 g
Saturated Fat
11 g
Cholesterol
50 mg
Sodium
440 mg
Potassium
230 mg
Total Carbohydrate
62 g
Dietary Fiber
3 g
Protein
6 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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