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Desserts

Chocolate-Coconut Torte

Chocolate-Coconut Torte recipe
photo by:kraft
Made this for my mom for Mother's Day and her birthday (same day) and she loved it! The only thing I changed was that I used a whole container of Cool Whip, added more coc...read more
posted by
 a cook
on 5/14/2006
time
prep:
25 min
total:
1 hr 25 min
servings
total:
16 servings
Magazine Acquisition

what you need

2
 baked 9-inch round yellow cake layers, cooled
2-3/4
cups  cold milk
2
pkg.  (4-serving size each) JELL-O Chocolate Instant Pudding
1-1/2
cups  BAKER'S ANGEL FLAKE Coconut, divided
1
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 It Up
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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