Mock Dobos Torta Recipe
Would you like to try a delicious mock dobos torta recipe? It is the perfect choice for dessert. If you like this recipe of mock dobos torta, please share on facebook.
Ingredients
1 2-layer-size package lemon cake mix
1 cup butter or margarine
1/2 cup sugar
2 eggs
1/3 cup unsweetened cocoa powder
1/4 teaspoon instant coffee powder
1/3 cup sugar
1 1/2 teaspoons water
Directions
Prepare cake mix using package directions.
Line two 8 x1 1/2 inch round cake dishes with waxed paper, trimming to fit.
Pour 2 1/4 cups batter into each cake dish. (Remaining batter may be used for cupcakes.) Cook, one at a time, at MEDIUM (5) for 6 minutes, giving half turn once.
Cook at HIGH 1 minute or till done.
Cool 10 minutes.
Remove from dishes; cool on racks.
With thin, long-bladed knife, split each layer in half horizontally.
In small mixer bowl, soften butter at LOW (1) for 1 minute.
Beat together butter and 1/2 cup sugar till light and fluffy.
Add eggs, one at time, beating well after each addition.
Beat in cocoa and coffee powder.
Continue beating till mixture is very smooth.
To assemble cake: reserve 1 top cake layer.
Spread tops of remaining 3 cake layers with 3/4 of the butter mixture; stack up layers.
Frost sides of cake with remaining butter mixture.
Decorate sides by drawing tines of fork through frosting vertically.
Set aside.
Place remaining top cake layer, cut side down, on plate.
Cook 1/3 cup sugar and water in custard cup at HIGH for 2 minutes or till caramelized.
Immediately pour sugar mixture over top of remaining cake layer.
Quickly spread to edges in one firm stroke.
Cool till hardened.
With hot knife cut cake layer in 16 wedges.
Arrange wedges atop frosted cake.
Chill well.
Line two 8 x1 1/2 inch round cake dishes with waxed paper, trimming to fit.
Pour 2 1/4 cups batter into each cake dish. (Remaining batter may be used for cupcakes.) Cook, one at a time, at MEDIUM (5) for 6 minutes, giving half turn once.
Cook at HIGH 1 minute or till done.
Cool 10 minutes.
Remove from dishes; cool on racks.
With thin, long-bladed knife, split each layer in half horizontally.
In small mixer bowl, soften butter at LOW (1) for 1 minute.
Beat together butter and 1/2 cup sugar till light and fluffy.
Add eggs, one at time, beating well after each addition.
Beat in cocoa and coffee powder.
Continue beating till mixture is very smooth.
To assemble cake: reserve 1 top cake layer.
Spread tops of remaining 3 cake layers with 3/4 of the butter mixture; stack up layers.
Frost sides of cake with remaining butter mixture.
Decorate sides by drawing tines of fork through frosting vertically.
Set aside.
Place remaining top cake layer, cut side down, on plate.
Cook 1/3 cup sugar and water in custard cup at HIGH for 2 minutes or till caramelized.
Immediately pour sugar mixture over top of remaining cake layer.
Quickly spread to edges in one firm stroke.
Cool till hardened.
With hot knife cut cake layer in 16 wedges.
Arrange wedges atop frosted cake.
Chill well.
