Wednesday June 19th 2019

Cocoa Tijuana Torte

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Rating: 3.0/5 (23 votes cast)

Recipe: Cocoa Tijuana Torte


  • 1 cup sugar
  • 1/4 teaspoon ground cinnamon

  • 1/2 cup Hershey’s Cocoa
  • 1 (11 ounce) package pie crust mix
  • 1/2 cup strong coffee
  • 2 cups cold whipping cream
  • 1/3 cup shortening
  • Hershey’s Mini-Chips, semi-sweet chocolate


  1. In small saucepan, combine sugar, cocoa, coffee, shortening and cinnamon.
  2. Cook over very low heat, stirring constantly until smooth and creamy.
  3. Cool to room temperature.
  4. Stir together pie crust mix and 3/4 cup of the cocoa mixture, blending well.
  5. Shape into smooth ball; refrigerate 1 hour.
  6. Heat oven to 350 degrees.
  7. Line two cookie sheets with foil; mark two 8″ circles on each.
  8. Cut pastry ball into 4 pieces; form each into small ball.
  9. Place balls of pastry on foil; press with fingers into marked circles.
  10. Bake 10 to 12 minutes or until almost set; cool on cookie sheets.
  11. In small mixer bowl, combine whipping cream and remaining cocoa mixture; beat until stiff.
  12. Place one pastry round on serving plate; spread with one-fourth whipped cream mixture.
  13. Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
  14. Refrigerate several hours; cut in wedges to serve.
  15. Garnish with small chocolate chips.
  16. Serves 8

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 8

Culinary tradition: Mexican

Cocoa Tijuana Torte, 3.0 out of 5 based on 23 ratings
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