Pistachio-Fudge Torte

• 1 (18 1/4 ounce) boxbetty crocker super moist fudge cake mix
• 2 tablespoons instant coffee granules
• water, vegetable oil and eggs called for on cake mix box
• 1 cup whipping cream
• 1 cup whole milk
• 1 (3 1/2 ounce) boxpistachio instant pudding and pie filling
• 12 cup whipping cream
• 12 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1 teaspoon light corn syrup

1. FOR CAKE:.
2. Preheat oven to 350 degrees.
3. Prepare cake mix with eggs, oil and water as directed on box and add 2 tablespoons of instant coffee granules.
4. Pour cake batter into two greased and floured 9 inch round pans.
5. Bake 24 to 29 minutes or until toothpick inserted in center comes out clean.
6. Let the cake cool completely.
7. Split both cakes horizontally to make 4 layers.
8. FOR FILLING:.
9. In a medium bowl mix whipping cream, milk and dry pistachio pudding mix on high speed for 2 minutes.
10. Place pudding mix in the refrigerator to set for about 10 minutes.
11. Spread the pudding mix in thirds in between each layer except the top of the torte.
12. FOR GLAZE:.
13. In a saucepan put 1/2 cup whipping cream over medium heat, stirring occasionally, just until the cream starts to bubble on the edge of the saucepan.
14. Remove from heat.
15. Add chocolate chips; stir constantly until smooth.
16. Stir in vanilla extract and corn syrup; let stand 10 minutes.
17. Stir glaze.
18. Spoon chocolate glaze over the top of the torte, allow some of the glaze to run down the size of the torte.
19. Refrigerate until ready to serve.

crocker super, coffee granules, water, whipping cream, milk, boxpistachio instant pudding, whipping cream, semisweet chocolate chips, vanilla, light corn syrup

Taken from www.food.com/recipe/pistachio-fudge-torte-460073 (may not work)