2
tablespoons cognac or brandy or 1 teaspoon brandy extract
1 1/2
cups whipping (heavy) cream
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Steps
1
Heat oven to 350°F. 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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
445
Calories from Fat
235
Total Fat
26 g
Saturated Fat
15 g
Cholesterol
90 mg
Sodium
180 mg
Potassium
150 mg
Total Carbohydrate
51 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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