3 1/3 c Basic cake mix 2 1/2 T Butter or margarine, melted
9 T Cocoa 1/2 pt Whipping cream, whipped and
1 c Milk Sweetened
2 Eggs, well beaten
TORTE TOPPING
1/2 c Butter or margarine 1 c Chopped nuts
1 c Brown sugar
Prepare torte topping by melting margarine and stir in brown sugar and
nuts. Set aside. Preheat oven to 350. Lightly grease four 8″ round
cake pans. Line pans with wax paper. Butter wax paper. Divide torte
topping evenly among 4 cake pans. In a large bowl, combine cake mix
and cocoa. Add 1/2 cup of milk and beat at medium speed 2 minutes.
Add remaining 1/2 cup milk, eggs and melted butter or margarine.
Beat 2 more minutes. Pour batter over torte topping in pans. Bake 15
to 20 minutes. Cool in pans 10 minutes. Cool slightly on wire racks
and peel off wax paper. Cool thoroughly. Stack and frost with
whipped cream betwen layers and on top. Do not frost sides.
Yields
1 torte