Decadent Chocolate Torte

Name: Decadent Chocolate Torte
Prep time: 5 h 40 min
Cook time: 5 h 40 min
Total time: 5 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 1 box Betty Crocker® SuperMoist® devils food cake mix; 85 grams envelopes each) premelted unsweetened baking chocolate; 118 milliliters butter, softened (do not use margarine); 113 grams cream cheese, softened; 119 grams bars each) chocolate-covered English toffee candy, coarsely chopped; 6 eggs; 177 milliliters white vanilla baking chips; 296 milliliters powdered sugar; 59 milliliters vegetable oil; 118 milliliters water; 177 milliliters whipping cream

For 90 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 438 calories, 6g of protein, and 27g of fat each. Head to the store and pick up water, powdered sugar, cream cheese, and From preparation to the plate, this recipe takes roughly 5 hours and 40 minutes. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 375°F (350°F for dark or nonstick pans). Line bottoms only of two 13x9-inch pans with foil or waxed paper; spray with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Aluminum Foil

Oven

In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored.

Ingredients you will need

Lemon

Egg

Equipment you will use

Hand Mixer

Bowl

Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Cake Mix

Water

Cooking Oil

Equipment you will use

Bowl

Place half the batter (about 2 1/2 cups) in each pan.

Equipment you will use

Frying Pan

Spread batter slightly higher in corners than at the center.

Ingredients you will need

Spread

Bake 13 to 17 minutes or until cake springs back when lightly touched in center. Run knife around edges of pans to loosen cakes if necessary. Turn each cake upside down onto clean kitchen towel each sprinkled with 1 tablespoon powdered sugar; carefully remove foil. Cool completely, about 45 minutes.

Ingredients you will need

Powdered Sugar

Equipment you will use

Kitchen Towels

Oven

Knife

Aluminum Foil

In medium bowl, beat 3/4 cup of the whipping cream on high speed until stiff peaks form; set aside. In another medium bowl, beat cream cheese and 3 tablespoons powdered sugar on medium speed until smooth; set aside.

Ingredients you will need

Powdered Sugar

Whipping Cream

Cream Cheese

Equipment you will use

Bowl

In small microwavable bowl, microwave baking chips and 2 tablespoons whipping cream on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until chips are melted. Stir melted chips into cream cheese mixture.

Ingredients you will need

Whipping Cream

Baking Pieces

Cream Cheese

French Fries

Equipment you will use

Microwave

Bowl

Add whipped cream and toffee candy to mixture; stir until well blended. Cover; refrigerate at least 1 hour.

Ingredients you will need

Whipped Cream

Toffee

Candy

Trim edges of cakes to make even.

Cut each cake in half lengthwise. If necessary, trim top of layers to make flat surface.

Place 1 cake piece on serving platter; spread with one-third of the filling (about 3/4 cup). Repeat layers twice. Top with remaining cake piece. Gently press in sides to straighten; if necessary, trim sides until even. Cover; refrigerate 30 minutes.

Ingredients you will need

Spread

In medium microwavable bowl, beat butter on medium speed until smooth. On low speed, beat in remaining glaze ingredients until well blended. Reserve 3/4 cup of the glaze for garnish; cover and let stand at room temperature about 30 minutes or until thick enough to pipe. Meanwhile, microwave remaining glaze on High about 10 seconds or until slightly warm and spreading consistency.

Ingredients you will need

Butter

Glaze

Equipment you will use

Microwave

Bowl

Spread over top of torte, letting some drip down sides. Refrigerate torte about 30 minutes or until glaze is set.

Ingredients you will need

Glaze

Spoon reserved 3/4 cup glaze into decorating bag fitted with small star tip. Pipe decorative border around top edges of torte. Refrigerate at least 2 hours. (Torte can be made 2 days ahead; wrap sides tightly with plastic wrap and refrigerate.)

Ingredients you will need

Glaze

Wrap