Deep Dark Mocha Torte

  1. Heat oven to 350 Fahrenheit.
  2. Grease bottoms only of 2 round, 8 1/2 or 9 1/2 in pans, with shortening.
  3. Lightly flour.
  4. Beat cake mix, water, oil, and eggs in large bowl with electric mixer on low speed 30 seconds.
  5. Beat on medium speed 2 minutes, scraping bowl occasionally.
  6. Pour into pans.
  7. Bake 29-39 min or until a toothpick inserted in center, comes out clean.
  8. Cool 10 minutes.
  9. Run knife around sides of pans to loosen cakes; remove to wire rack.
  10. Cool completely, about 1 hour.
  11. Meanwhile, stir sugar, rum, and coffee ( dry) in 1 qt saucepan, until coffee is dissolved.
  12. Heat to boiling, stirring occasionally, remove from heat.
  13. Cool completely.
  14. Make Mascarpone filling and chocolate ganache.
  15. Cut each cake layer horizontally to make 2 layers each.
  16. Brush about 1 tablespoon of rum mixture over cut side of each layer; let stand 1 minute to soak into cake.
  17. Fill each layer with about 2/3 cup mascarpone filling.
  18. Frost side and top of cake with chocolate ganache.
  19. Store I'm Refrigerator.
  20. *Mascarpone Filling *
  21. Beat all ingredients in medium bowl with electric mixer on low just until blended
  22. * Chocolate Ganache*
  23. Heat all ingredients in 1 qt saucepan over low heat, stirring frequently, until chips are melted and mixture is smooth.
  24. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened
  25. *from Betty Crocker SuperMoist Cake Mix Recipes* April 2004 edition

cake, water, vegetable oil, eggs, sugar, rum, coffe, mascarpone cheese, powdered sugar, vanilla, semi sweet chocolate chips, butter, heavy whipping cream

Taken from cookpad.com/us/recipes/336647-deep-dark-mocha-torte (may not work)

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