Mexican Cocoa Torte - cooking recipe

Ingredients

1 cup sugar
1/2 cup unsweetened cocoa
1/4 teaspoon cinnamon
1/3 cup shortening
1/2 cup strong coffee
1 (11 ounce) package pie crust mix
2 cups heavy cream or 2 cups whipping cream
miniature semisweet chocolate chips (optional)

Preparation

Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan.
Cook over very low heat, stirring constantly, until smooth and creamy.
Cool to room temperature.
Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly.
Shape into smooth ball and chill 1 hour.
Divide dough into 4 pieces.
Line two cookie sheets with aluminum foil and mark two 8-inch circles on each.
Place balls of dough on foil and
press with fingers into marked circles.
Bake at 375 degrees for 10 to 12 minutes or until almost set.
Cool on cookie sheets.
Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff.
Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture.
Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
Chill several hours.
Garnish with Mini Chips.