Mocha Brownie Torte

Mocha Brownie Torte

Cooking spray
2/3 cup hot water
2 tbsp instant coffee granules
1 (20.5 oz) box low-fat brownie mix (such as Sweet Rewards)
2 tsp vanilla extract
4 large egg whites, lightly beaten
Coffee Whipped Frosting

Preheat oven to 325 degrees. Combine hot water and coffee granules; stir well.

Add brownie mix, vanilla, and egg whites; stir until well blended. Pour mixture evenly into 2 (9″) cake pans coated with cooking spray.

Bake at 325 degrees for 20 minutes. Let cool in pans 5 minutes on a wire rack. Spray wire racks with cooking spray. Loosen brownie layers from sides of pans, using a narrow metal spatula, and turn out onto greased wire racks. Let cool completely.

Spread Coffee Whipped Frosting between layers and over top and sides of torte.

Serve immediately or store, loosely covered, in refrigerator.

Coffee Whipped Frosting

3 cups frozen reduced-calorie whipped topping, thawed
1 tbsp instant coffee granules

Place whipped topping in a bowl; sprinkle with coffee granules. Gently fold coffee into whipped topping (fold only until coffee granules disperse and whipped topping has a speckled look). Yield: 3 cups

Makes 12 Servings


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