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Chocolate-Coconut Torte

Chocolate-Coconut Torte recipe
photo by:kraft
Leave the sides of this crowd-pleasing Chocolate-Coconut Torte unfrosted so they can admire the layers of lusciousness beneath the whipped topping.
25 min
1 hr 25 min
16 servings
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What You Need

 baked 9-inch round yellow cake layers, cooled
cups  cold milk
pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding
cups  BAKER'S ANGEL FLAKE Coconut, divided
cup  thawed COOL WHIP Whipped Topping

Make It

CUT each cake layer horizontally in half.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Stir in 1 cup of the coconut.

PLACE 1 of the bottom cake layers on serving plate; cover with 1/3 of the pudding mixture. Repeat cake and pudding layers 2 times; top with remaining cake layer. Stir remaining coconut into whipped topping; spread over top of cake. Refrigerate at least 1 hour or until ready to serve. Store leftover cake in refrigerator.

Kraft Kitchens Tips

Size Wise
At 16 servings, this is a good dessert to serve at a large gathering.
Special Extra
Drizzle top of torte with 2 Tbsp. KRAFT Chocolate Topping just before serving.
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