Ingredients: |
Ingredients: Nonstick cooking spray with flour
1 small pkg (9 oz) devil's food cake mix
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp ground cayenne pepper
1 cup buttermilk
1/2 cup vegetable oil
1 egg
FROSTING:
1 pkg (8 oz.) cream cheese, softened
1 cup powdered sugar
2 tsp Ground Cinnamon
1 container (12 oz.) frozen whipped topping, thawed, divided
1 cup semi-sweet chocolate morsels
1/4 tsp ground cayenne pepper
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Directions: |
Directions:⦁ Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of Parchment Paper over centers of pans; set aside. In Mixing Bowl, combine ingredients for cake; beat on medium-high speed of electric hand mixer 2-3 minutes or until smooth. Divide batter equally between pans, spreading evenly to edges. Bake 10-12 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven to cooling rack; cool 5 minutes. Invert one cake onto serving platter. Invert second cake onto cooling rack. Cool completely.
⦁ Combine cream cheese, powdered sugar and cinnamon in bowl; whisk until smooth. Fold in 2 1/2 cups of the whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Stack remaining cake layer on top of first, well-side up; spread with remaining filling.
⦁ Combine remaining whipped topping, chocolate morsels and cayenne pepper in bowl. Microwave, uncovered, on HIGH 40-60 seconds or until melted, stirring every 20 seconds. Whisk until chocolate is thickened, smooth and glossy. Frost torte with frosting. |
This recipe for Fiery Chocolate Torte is from