Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) Swiss chocolate or devil's food cake mix

  2. 1 package (3.4 ounces) instant vanilla pudding mix

  3. 3 eggs

  4. 1-1/4 cups milk

  5. 1/2 cup canola oil


  7. 1 package (8 ounces) cream cheese, softened

  8. 1 cup sugar

  9. 1 cup confectioners' sugar

  10. 10 milk chocolate candy bars with almonds (1.45 ounces each ), divided

  11. 1 carton (16 ounces) frozen whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. Southern Chocolate Torte Recipe photo by Taste of Home In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended.

  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  3. In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping.

  4. Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator. Yield: 12 servings.


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