1 (15.5-ounce) package fudge brownie mix
2 eggs, beaten
2 tablespoons water
1/2 cup chopped pecans
1 cup whipping cream
3 tablespoons plus 1 teaspoon brown sugar
2 teaspoons instant coffee granules
Additional flavored whipped cream for pipping (optional)
Shaved chocolate (optional)
Chocolate curls (optional)
Grease two 8-inch round baking pans, and line with waxed paper; grease waxed paper. Set aside.
Combine brownie mix, eggs, and water; mix well. Stir in pecans. Spread batter into pans. Bake at 350 degrees for 15 to 18 minutes. Cool 5 minutes; remove cake from pans, and cool completely.
Beat whipping cream until foamy; gradually add sugar and coffee granules, beating until stiff peaks form.
Spread whipping cream mixture between layers and on top and sides of cake. Garnish with piped whipped cream mixture, shaved chocolate, and chocolate curls, if desired. Chill until serving time.
Yield: one 8-inch torte
Peggy Blackburn, Winston-Salem, North Carolina’s Recipe