- 2 bags Pamela’s Chocolate Cake Mix
- 6 large eggs
- 1 cup oil
- 3 cups water
- Preheat oven to 350°F.
- Mix liquid ingredients well, then add Chocolate Cake Mix and stir to incorporate. Do not over mix. Pour batter into 5 or 6 lightly greased baking pans (bake in shifts if you don’t have 5 or 6 pans).
- Bake for 18 to 24 minutes, until the sides pull away from pan slightly, cake springs back when gently touched in the middle and toothpick comes out almost clean.
- When cool, frost between layers with Pamela’s Vanilla or Dark Chocolate Frosting. Cover with berries and whipped cream, or use nothing at all!
Chef’s Note: Trim each layer, except the top layer, and you will have a Torte that stands tall and straight.