Deep Dark Mocha Torte
1 box chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1⁄3 cup granulated sugar
1⁄3 cup rum or water
1¼ teaspoons instant espresso coffee granules
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
1½ cups semisweet chocolate chips
6 tablespoons butter (do not use margarine)
1⁄3 cup whipping cream
Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Spray bottoms only of 2 (8- or 9-inch) round cake pans with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.
In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency; set aside.
In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.
Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2⁄3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.