Try this Mocha Chocolate Torte recipe, or contribute your own.
Suggest a better descriptionCAKE: 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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Serving Size: 1 Serving (767g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2772 | ||
Calories from Fat: 1391 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.5g | 206 % | |
Saturated Fat 49.9g | 250 % | |
Monounsaturated Fat 63.1g | ||
Polyunsanturated Fat 33.1g | ||
Cholesterol 492.4mg | 152 % | |
Sodium 560mg | 19 % | |
Potassium 893.3mg | 24 % | |
Total Carbohydrate 342.7g | 101 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 331.5g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2772
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