Mocha chocolate torte

Yield: 6 Servings

Measure Ingredient
½ cup Unsweetened cocoa
½ cup Boiling water
2½ cup All purpose flour
1½ teaspoon Baking soda
½ teaspoon Salt
1¾ cup Sugar
⅔ cup Butter or margarine
2 \N Eggs
1 teaspoon Vanilla extract
1 cup Buttermilk
5 tablespoons Flour
1 cup Milk
1 cup Sugar
1 cup Butter or margarine
½ teaspoon Instant coffee granules
2 teaspoons Water
1 teaspoon Vanilla extract
2 teaspoons Unsweetened cocoa
1 cup Chopped pecans
½ cup Shortening
¼ cup Butter or margarine
2½ tablespoon Evaporated milk
1 tablespoon Boiling water
1½ teaspoon Vanilla extract
1 dash Salt
1 pounds Sifted confectioners' sugar, divided




Pecan halves, optional

For cake, make a paste of cocoa and water. cool and set aside. Sift together flour, soda and salt; set aside. In a large mixing bowl, cream the sugar and butter. Add eggs and vanilla. Blend in cocoa mixture. Add flour mixture alternately with the buttermilk. Blend until smooth. Pour into two greased and floured 9 inch cake pans.

Bake at 350 for 35 minutes or until cake tests done. Remove from pans and cool on a wire rack. For filling, cook flour and milk in a saucepan over low heat,stirring constantly, until thick. Cool.

Meanwhile, cream sugar and butter until light. Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture.

BEat until fluffy, about 5 minutes. Fold in nuts. Split each cake layer in half. Divide filling into thirds and spread between layers.

For frosting, cream shortening and butter. Add milk, water, vanilla, salt and half the sugar. Beat well. Add remaining sugar and beat until smooth and fluffy. Spread over top and sides of cake. Garnish with pecan halves, if desired. Yield: About 16 servings.

Origin: Country Woman, Nov/Dec 1991 Shared by: Sharon Stevens

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