mandarin orange cocoa tore

How To Make mandarin orange cocoa tore

• 1

  Grease two 8 inch layer pans; line with wax paper and set aside. Beat cream cheese and 1/2 cup sugar in small mixer bowl 2 minutes on medium speed. Add 3 eggs, one at a time, beating well after each addition. Beat 5 minutes on medium speed; set aside. Cream butter, 1 cup sugar, and the vanilla in small mixer bowl. Add 2 eggs; beat 3 minutes on medium speed. Combine flour and cocoa; gradually blend into creamed butter mixture until smooth. Stir in nuts.
• 2

  Spread cocoa mixture evenly in prepared pans; pour cheese mixture evenly over cocoa mixture. Bake at 350 for 30-35 minutes or until cake tester comes out clean; do not over-bake. Cool 10 minutes; remove from pans.
• 3

  Prepare Orange Glaze: Drain oranges, reserving 1/2 cup syrup; set oranges aside for top of torte. Combine cornstarch and sugar in small saucepan; gradually stir in water and reserved syrup. Cook over medium heat, stirring constantly, until mixture boils. Simmer 2-3 minutes, stirring frequently.
• 4

  Arrange one layer, cheese side up, on serving plate; spread with 1/3 cup of the Orange Glaze. Top with second layer, cheese side up, and spread with 1/3 cup glaze. Place well drained mandarin oranges (reserved from glaze recipe) on top of torte; brush side with remaining glaze. Let stand 30 minutes at room temperature to blend flavors. Chill thoroughly.
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