Southern Chocolate Torte

Name: Southern Chocolate Torte
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 package Swiss chocolate or devil's food cake mix (regular size); 1 package (3.4 ounces) instant vanilla pudding mix; 3 large eggs; 1-1/4 cups milk; 1/2 cup canola oil; FROSTING:; 1 package (8 ounces) cream cheese, softened; 1 cup sugar; 1 cup confectioners' sugar; 10 milk chocolate candy bars with almonds (1.45 ounces each), divided; 1 carton (16 ounces) frozen whipped topping, thawed

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 25 min. Bake: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Ginger Gentry

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

This towering torte takes guests' breath away every time! It's my most-requested cake recipe, has an unforgettable frosting and makes a grand showpiece for any holiday spread.

TEST KITCHEN APPROVED

Southern Chocolate Torte

5 Reviews Add your review

Yield:12 servings

Prep:25 min

Cook:20 min

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Ingredients

1 package Swiss chocolate or devil's food cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
3 large eggs
1-1/4 cups milk
1/2 cup canola oil
frosting:

1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup confectioners' sugar
10 milk chocolate candy bars with almonds (1.45 ounces each), divided
1 carton (16 ounces) frozen whipped topping, thawed

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Directions

1
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 in 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.