Whenever I take this torte to a potluck, I get so many requests for the recipe.
—EDITH HOLMSTROM MADISON, WI
PREP: 15 MIN. + CHILLING • BAKE: 30 MIN. + COOLING • MAKES: 12 SERVINGS
1 package devil’s food cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy whipping cream, whipped
2 tablespoons grated semisweet chocolate
1. Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
2. In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream.
3. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat the layers three times. Cover and refrigerate 8 hours or overnight.