mexican cocoa torte

How To Make mexican cocoa torte

• 1

  Combine sugar, cocoa, cinnamon, shortening, and coffee in small saucepan. Cook over very low heat, stirring constantly, until smooth and creamy. Cool to room temperature. Place pie crust mix in medium mixing bowl; stir in 3/4 cup of the cocoa mixture, blending thoroughly. Shape into smooth ball; chill 1 hour.
• 2

  Divide dough into 4 pieces. Line two cookie sheets with aluminum foil; mark two 8 inch circles on each. Place balls of dough on foil; press with fingers into marked circles. Make at 375 for 10-12 minutes or until almost set; cool on cookie sheets.
• 3

  Add remaining cocoa mixture to cream in small mixer bowl; beat until stiff. Place on pastry round on serving plate; spread with a fourth of the whipped cream mixture. Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream. Chill several hours. Garnish with mini chips.
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