Mocha Cream Chocolate Torte - cooking recipe

Ingredients

1 package pudding-included German chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons instant coffee crystals
1 1/4 cups milk
1 cup butter, softened
1/4 cup powdered sugar
chocolate sprinkles, if desired

Preparation

Heat oven 350*.
Grease and flour 13x9 inch pan.
In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
Beat 2 minutes at high speed,.
Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
Gradually stir in milk.
Cook over medium heat until mixture thickens and boils, stirring constantly.
Remove from heat; cover with plastic wrap.
Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
In large bowl beat margarine and powdered sugar until well blended.
Gradually add cooled coffee mixture; beat until light and fluffy.
To assemble torte, cut cooled cake in half lengthwise.
Slice each half in half horizontally to make 4 layers.
Place 1 layer on serving tray.
Spread top with frosting mixture.
Repeat with remaining layers and frosting.
Frost sides and top of cake.
Sprinkle top of torte with chocolate curls if desired.
Store in refrigerator.