Mocha Crunch Cream Torte

Ingredients

• 0.7 cup almond brickle chips divided (such as Heath)
• 1.5 teaspoons baking soda 
• 1 ounce bittersweet chocolate chopped
• 0.3 cup butter softened
• 1 tablespoon butter softened
• 2 cups cake flour 
• 0.5 cup brown sugar dark packed
• 0.5 cup egg substitute 
• 0.8 cup granulated sugar 
• 1 tablespoon coffee granules instant
• 1 cup nonfat buttermilk 
• 2 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.3 cup cup heavy whipping cream fat-free sour
• 0.5 cup cocoa unsweetened
• 2 teaspoons vanilla extract 
• 0.5 cup water boiling

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
3. Combine cocoa, 1/2 cup boiling water, and chocolate in a small bowl, stirring until smooth. Cool.
4. Place granulated sugar, brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
5. Add egg substitute; beat well.
6. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
7. Combine flour, baking soda, and salt, stirring with a whisk.
8. Combine buttermilk, sour cream, and vanilla.
9. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
10. Add cocoa mixture; beat well.
11. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
12. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
13. To prepare frosting, combine powdered sugar, cream cheese, coffee, and 1 tablespoon butter in a large bowl. Beat with a mixer at medium speed until smooth (do not overbeat).
14. Place one cake layer on a plate.
15. Spread half of frosting on top; sprinkle with 1/3 cup brickle chips. Top with remaining cake layer.
16. Spread remaining frosting over top layer; sprinkle with remaining brickle chips.