1 (18.25 ounce) package chocolate cake mix
1 1/2 cups whipping cream
1/3 cup confectioners’ sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons vanilla extract
2 cups confectioners’ sugar
3 tablespoons baking cocoa
Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks. When cool, split each cake in half horizontally.
In a small mixing bowl, beat cream until soft peaks form; fold in confectioners’ sugar; spread between layers. In another mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in confectioners’ sugar and cocoa. Frost top of torte. Store in the refrigerator.