Mocha Cream Torte

Daddy said this was the best cake he’d ever tasted in his life!  - 1982

CRUNCH LAYER:

1 ½ cups graham cracker crumbs

¾ cup firmly packed brown sugar

½ cup finely chopped nuts

1 tbsp instant mocha coffee mix

¾ cup melted butter

CAKE:

1 pkg Pillsbury Dark Chocolate Cake Mix

1 ¼ cups water

¼ cup softened butter

3 eggs

FROSTING:

3-oz pkg cream cheese, softened

2 tbsp butter, softened

2 cups powdered sugar

1 tbsp instant mocha coffee mix

1-2 tbsp half and half

Heat oven to 350^ F.  Grease and flour three 8 or 9-inch round pans.  In large bowl, combine crunch layer ingredients until crumbly.  Press 1/3 (about 1 cup) crunch mixture into each prepared pan.

In same bowl, blend all cake ingredients until moistened; beat 2 minutes at highest speed.  Pour batter evenly over crunch layers.  Bake at 350^ for 25 to 30 minutes; or until a toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.  Cool completely.

In small bowl, blend all frosting ingredients until smooth.  Place one layer, crunch side up, on serving plate; spread with 1/3 of the frosting.  Repeat with remaining layers and frosting.  Serves 16.