Chocolate mocha torte

1 servings

Ingredients

Quantity Ingredient
½ cup Unsweetened cocoa
½ cup Boiling water
2½ cup All-purpose flour
1½ teaspoon Baking soda
½ teaspoon Salt
5 tablespoons All-purpose 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
FROSTING:
1¾ cup Sugar
⅔ cup Butter or margarine
2 Eggs
1 teaspoon Vanilla extract
1 cup Buttermilk
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

Directions

CAKE

FILLING

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-in. cake pans. Bake at 350 deg. 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 Recipe By : Country Woman

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