Appetizers & Desserts

fabulous desserts Deep Dark Mocha Torte Prep Time: 50 Minutes Start to Finish: 2 Hours 40 Minutes Servings: 12 to 16 2. Bake 8-inch rounds 34 to 39 minutes, 9-inch rounds 29 to 34 minutes, or until toothpick inserted in center comes our clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour. 3. Meanwhile, stir granulated sugar, rum and espresso coffee in 1-quart saucepan until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely. 4. In medium bowl, beat all filling ingredients with electric mixer on low speed just until blended. 5. In 1-quart saucepan, mix all ganache ingredients over low heat stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened. 6. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin serrated knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2 ⁄3 cup filling. Frost side and top of cake with ganache. Store loosely covered in refrigerator. Note: *To substitute for the rum, use 1 tablespoon rum extract plus enough water to measure 1⁄3 cup instead. Nutrition Information Per Serving: 1 Ser ving: Calories 665 (Calories from Fat 380); Total Fat 42g (Saturated Fat 19g); Cholesterol 120mg; Sodium 560mg; Total Carbohydrate 64g (Dietary Fiber 30g); Protein 8g Cake 1 package Betty Crocker® SuperMoist® chocolate fudge cake mix 11⁄3 cups water ½ cup vegetable oil 3 eggs 1 ⁄3 cup granulated sugar 1 ⁄3 cup rum* 1¼ teaspoons instant espresso coffee (dry) Filling 2 tubs (8 oz each) mascarpone cheese 1 cup powdered sugar 1 teaspoon vanilla Ganache 1½ cups semisweet chocolate chips 6 tablespoons butter (do not use margarine) 1 ⁄3 cup whipping (heavy) cream 1. Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round pans with shortening; lightly flour. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Tips SuCCeSS HINt If the cake has been refrigerated, let it stand at room temperature for 30 minutes so it will be easier to cut. SPeCIal touCH Dress up the top of this decadently dark chocolate cake with dollops of whipped cream and chocolate-covered espresso beans. 80 Betty Crocker Appetizers & Desserts

Table of Contents Feed for the Digital Edition of Appetizers & Desserts

Appetizers & Desserts Contents The Cheese Plate Cheese Primer Hot Appetizers Cold Appetizers Festive Beverages Holiday Open House Fabulous Desserts Nutrition and Recipe Testing Guidelines Index

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