Cappucino Torte

A mini-mag came in the mail last week, promoting products with coupons and recipes. Several of them looked appealing, so I saved it (after clipping the coupons, of course). When I was invited to a baby shower and told the hostess that I'd bring a sweet, I decided to test drive one of these new recipes. It did not disappoint!


Cake:
1 Pkg Angel Food Cake Mix
1 1/3 Cups strong coffee
1/2 Cup mini chocolate chips

Filling:
3/4 Cups whipping cream
1 Cup chocolate chips

Topping:
1 1/4 Cups whipping cream
1/4 Cup icing sugar
1 tsp vanilla
1/4 tsp cinnamon (+/-)

Mix cake mix and coffee with electric mixter. Divide mixture into two ungreased 9" round cake pans. Sprinkle with chocolate chips. Bake at 350' for 30 minutes. Cool cakes by placing them upside down on wire racks while still in the pans.

For the filling, bring whipping cream to a boil. Add chocolate chips and stir to combine. Remove from heat and let cool slightly.

Spread half the filling over the bottom layer of the cake, allowing some to drip over the sides. Place second layer of cake on top and cover with remaining filling.

For the topping, whip the cream until is has thickened enough to hold its shape, then beat in icing sugar and vanilla. Cover cake with topping, making soft peaks like the top of a cappuccino. Sprinkle with cinnamon.

Refrigerate until ready to serve.

(Courtesy of 'Simple Homemade '08, published by Smucker Foods.)

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