Four Days Ahead
Sour Cream Fudge Torte
1 box your favorite 2-layer Chocolate Cake Mix, the richer and fudgier the better
1 Cup Milk
1/3 Cup Butter, melted
1 4-oz. Instant Chocolate Pudding
3/4 Cup Mini Chocolate Chips, if not included in your cake mix
Sour Cream Coconut Filling:
2 Cups Sour Cream
1 Cup Sugar
3 Cups Coconut
1 12-oz Whipped Topping
For the Cake:
Preheat oven to 350*. Grease and flour 2 9-inch cake pans, set aside. In a large bowl, mix together Chocolate Cake Mix, Eggs, Milk, Butter, and Chocolate Pudding just until moistened. Beat on high for two minutes. Fold in Chocolate Chips, if using. Evenly divide between the cake pans. Bake at 350* for 30-40 minutes. Cool in pans 10 minutes; invert onto cooling racks and cool to room temperature.
For the Filling:
Stir together the Sour Cream and Sugar; mix in Coconut. Fold in Whipped Topping. Refrigerate until ready to assemble Torte.
Split the Cake layers, making 4 thin layers. Evenly divide the Filling between the layers, stacking to form the Torte. Cover and refrigerate for 4 days (yes, really!) before serving. Serves 16.
just as you accepted Christ Jesus as your Lord,
you must continue to follow Him.
Let your roots grow down into Him,
and let your lives be built on Him.
Then your faith will grow strong in the truth you were taught,
and you will overflow with thankfulness."
Colossians 2: 6&7
New Living Translation
This is an excellent dessert for those busy times when you need a make-ahead dessert that is not an ice cream dessert. Letting it sit and mellow in the fridge for four days really makes it extra fudgy and yummy! Very simple, too--I love desserts that start with a mix.
Adapted from Seasoned With Love, page 281.