German Chocolate Torte

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



Total Time






package Betty Crocker® golden pound cake mix
cup water or milk
packages (4 ounces each) sweet baking chocolate
cup strong coffee
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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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:

1 Serving (1 Serving)
  • Calories 445
    • (Calories from Fat 235 ),
  • Total Fat 26 g
    • (Saturated Fat 15 g,),
  • Cholesterol 90 mg;
  • Sodium 180 mg;
  • Total Carbohydrate 51 g
    • (Dietary Fiber 2 g,
  • Protein 4 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.