Friday, September 14, 2007

Chocolate Cream Torte

1 pkg Duncan Hines Moist Deluxe Devil's Food Cake Mix
1 pkg Cream Cheese (softened)
1/2 c. sugar
1 t. vanilla
1 c. finely chopped pecans
1 c. whipping cream (chilled)
Strawberries and mint leaves (garnish)

Preheat oven to 350. Grease and flour two 8 or 9 inch round cake pans. Prepare, bake and cool cake. Chill layers for ease in splitting. (plate trick, long knife). Place cream cheese, sugar, vanilla in small bowl, beat at low speed with electric mixer until smooth. Add pecans, stir until blended. Set aside, beat whipping cream in small bowl until stiff peaks form Fold whipped cream into cream cheese mixture. To assemble, split each cake layer in half horizontally. Place one cake layer on serving plate and top with 1/4 filling. Repeat with remaining layers and filling. Garnish with strawberry halves and mint leaves if desired. Refrigerate until ready to serve. Makes 12-16 servings.

Courtesy of Heather W

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