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If you're looking for a quick snack, you can't go wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will keep you until it's time for the afternoon meal. Eating on the run can be much healthier with whole grain chips and crackers. Choosing whole grain foods is always better than eating the refined grains we commonly obtain in our grocery stores.
A large variety of quick health snacks is easily available. Deciding to live a healthy life style can be as simple as you want it to be.
We hope you got benefit from reading it, now let's go back to chocolate layer torte with coconut cream filling and frosting recipe. You can cook chocolate layer torte with coconut cream filling and frosting using 20 ingredients and 26 steps. Here is how you achieve that.
The ingredients needed to cook Chocolate Layer Torte with Coconut Cream Filling and Frosting:
- Provide of For CThe ake.
- Provide 1 3/4 cup of all purpose flour.
- Get 3/4 cup of unsweetened cocoa powder.
- You need 1 1/2 teaspoon of baking powder.
- You need 1/2 teaspoon of salt.
- Prepare 2 cups of granulated sugar.
- Prepare 2 of large eggs.
- Use 1 cup of milk.
- You need 1/2 cup of canola oil.
- Take 1 teaspoon of vanilla extract.
- Provide 1 cup of brewed coffee at room temperature.
- Provide of confectioner's sugar for dusting.
- Use of For Coconut Cream Filling and Frosting.
- Get 3 1/2 cups of heavy cream.
- Use 1 teaspoon of vanilla.
- Use 1/2 teaspoon of coconut extract.
- You need 10 ounces of Mounds coconut dark chocolate covered candy bars, broken up.
- You need of For Garnish.
- You need as needed of toasted coconut,.
- Take of shaved mounds bars as needed.
Steps to make Chocolate Layer Torte with Coconut Cream Filling and Frosting:
- Preheat the oven to 350. Spray a 15 by 10 by 1 inch jelly roll pan with bakers spray. Line pan with parchment and spray parchment wit bakers spray.
- In a bowl whisk flour, cocoa powder, baking powder and salt.
- In another bowl whisk the eggs, milk, canola oil and vanilla.
- Beat in flour mixture until smoothpm.
- Slowly beat in coffee until a smooth thin batter forms.
- Pour into prepared oan evenly.
- Bake about 10 to 13 minutes until a toothpick comes out just clean. Cool in pan on a rack 10 minutes then run a thin knife around edges of pan and invert cake on confectioner's sugar dusted kitchen towel. Peel off parchment paper. Cool completely before frosting.
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- Make Coconut Cream Filling and Frosting please Note that this should be started at least 8 hours in advance to allow for chilling.
- Have mounds candy in a large bowl. Heat cream until just before it boils.. Pour over mounds and let sit 1 minute then stir until smooth.Let reach room temperature then refrigerate until very cold.
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- Finish Coconut Cream Filling and Frosting, after cake has completely cooled.
- Beat cold coconut cream, vanilla and coconut extract until light and fluffy.
- Assemble Cake.
- Cut cake into four even layers.
- Lay one layer, bottom up on serving platter.
- Spread with some coconut cream.
- Add second cake layer, bottom up.
- Top with some coconut cream.
- Add third layer, bottom up and top with coconut cream.
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- Finally add fourth layer, bottom up.
- Frost with remaining coconut cream.
- Garnish with shaved mounds bar and toasted co v onut.
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