German Chocolate Torte

Start with a pound cake mix, add a couple of indulgence ingredients, and you’ll end up with this to-die-for cake!

  • Prep Time 20 min
  • Total Time 11 hr 18 min
  • Servings 10

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
445
(
Calories from Fat
235 ),
% Daily Value
Total Fat
26 g
26 %
(Saturated Fat
15 g,
15 %
),
Cholesterol
90 mg
90 %;
Sodium
180 mg
180 %;
Total Carbohydrate
51 g
51 %
(Dietary Fiber
2 g
2 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.