Recipe - Chocolate Mocha Torte

Cocoa
1 pack Devil's food cake mix with
pudding
1 Three fourths cup Water
2 lg Eggs
One half cup (3 ounces) semisweet
chocolate morsels
2 teaspoon Instant coffee granules
One half cup Plain yogurt
One half cup Cottage cheese
1 tablespoon Vanilla extract
Powdered sugar
3 tablespoon Grated semisweet chocolate

GARNISH
Fresh strawberry halves

Grease 2 (9inch) round cakepans; dust lightly with cocoa. Beat cake mix, 1
Three fourths cups water, and eggs at medium speed with an electric mixer 30 seconds;
beat 2 minutes at high speed. Pour into prepared cakepans. Bake at 350ø for
25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire
racks. Slice each cake layer in half horizontally. (Keep layers covered to
prevent drying.)

Cook chocolate morsels and coffee granules in a heavy saucepan over low
heat, stirring constantly, until melted. Process yogurt, cottage cheese,
and vanilla in a blender until smooth, stopping once to scrape down sides.
Gradually add chocolate mixture, processing until blended; chill.

Place 1 cake layer on a serving plate; spread with onethird of chocolate
mixture. Repeat procedure twice; top with remaining cake layer. Cover and
chill at least 2 hours. Sprinkle with powdered sugar. Sprinkle grated
chocolate over top in a checkerboard design. Garnish, if desired. MEXICAN
CHOCOLATE SAUCE

1 cup cocoa
One half cup sugar
Three fourths teaspoon ground cinnamon
Three fourths cup halfandhalf 1/2cup butter or margarine, melted
One fourth cup honey
3 tablespoons coffee liqueur Combine first 3 ingredients in a
small saucepan. Gradually whisk in halfandhalf, butter, and honey. Bring
to a boil over medium heat, stirring constantly. Remove from heat; stir in
liqueur. Serve warm over ice cream or pound cake. Makes 2 cups.
Posted to MMRecipes Digest V4 #318 by Julie Bertholf
jewel1@ix.netcom.com on Dec 07, 1997