Pistachio-fudge Torte

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 1 (18 1/4 ounce) box betty crocker super moist fudge cake mix
• 2 tablespoons instant coffee granules
• water, vegetable oil and eggs called for on cake mix box
• 1 cup whipping cream
• 1 cup whole milk
• 1 (3 1/2 ounce) box pistachio instant pudding and pie filling
• 1/2 cup whipping cream
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• 1 teaspoon light corn syrup

Recipe

• 1 for cake:.
• 2 preheat oven to 350 degrees.
• 3 prepare cake mix with eggs, oil and water as directed on box and add 2 tablespoons of instant coffee granules.
• 4 pour cake batter into two greased and floured 9 inch round pans.
• 5 bake 24 to 29 minutes or until toothpick inserted in center comes out clean.
• 6 let the cake cool completely.
• 7 split both cakes horizontally to make 4 layers.
• 8 for filling:.
• 9 in a medium bowl mix whipping cream, milk and dry pistachio pudding mix on high speed for 2 minutes.
• 10 place pudding mix in the refrigerator to set for about 10 minutes.
• 11 spread the pudding mix in thirds in between each layer except the top of the torte.
• 12 for glaze:.
• 13 in a saucepan put 1/2 cup whipping cream over medium heat, stirring occasionally, just until the cream starts to bubble on the edge of the saucepan.
• 14 remove from heat. add chocolate chips; stir constantly until smooth.
• 15 stir in vanilla extract and corn syrup; let stand 10 minutes. stir glaze.
• 16 spoon chocolate glaze over the top of the torte, allow some of the glaze to run down the size of the torte.
• 17 refrigerate until ready to serve.