Heidi'S Mocha Cream Torte - cooking recipe

Ingredients

Crunch Layer
1 1/2 cups graham cracker crumbs
3/4 cup firmly packed brown sugar
1/2 cup finely chopped walnuts
2 teaspoons espresso powder
3/4 cup butter, melted
Cake
1 chocolate cake mix
3 1/2 ounces chocolate pudding
3/4 cup water
3/4 cup vegetable oil
4 eggs
Frosting
4 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups sifted powdered sugar
1 tablespoon espresso powder
1 -2 tablespoon half-and-half

Preparation

Heat the over to 350. Grease and flour three 9\" round cake pans.
In a large bowl, combine all of the crunch layer ingredients until crumbly.
Firmly press 1/3 crunch mixture (about 1 cup) into each prepared pan.
In the same bowl, place cake mix, pudding mix and water and blend.
Add eggs, one at a time until well mixed.
Add oil and finish mixing well.
Pour into prepared cake pans, covering crunch layer completely.
Bake for 25 - 30 minutes or until tooth pick comes out clean.
Coll cake for 10 minutes in the pans, then invert onto cooling racks to cool completely.
In a small bowl blend all frosting ingredients until smooth.
Place one layer, crunch side up, on a serving plate and spread with 1/3 of the frosting.
Repeat with the remaining layers and frosting.
Garnish with chocolate curls, if desired.