Pistachio-Fudge Torte Recipe

Name: Pistachio-Fudge Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) boxbetty crocker super moist fudge cake mix; 2 tablespoons instant coffee granules; water, vegetable oil and eggs called for on cake mix box; 1 cup whipping cream; 1 cup whole milk; 1 (3 1/2 ounce) boxpistachio instant pudding and pie filling; ½ cup whipping cream; ½ cup semi-sweet chocolate chips; 1 teaspoon vanilla extract; 1 teaspoon light corn syrup

Servings: persons

1
FOR CAKE:.
2
Preheat oven to 350 degrees.
3
Prepare cake mix with eggs, oil and water as directed on box and add 2 tablespoons of instant coffee granules.
4
Pour cake batter into two greased and floured 9 inch round pans.
5
Bake 24 to 29 minutes or until toothpick inserted in center comes out clean.
6
Let the cake cool completely.
7
Split both cakes horizontally to make 4 layers.
8
FOR FILLING:.
9
In a medium bowl mix whipping cream, milk and dry pistachio pudding mix on high speed for 2 minutes.
10
Place pudding mix in the refrigerator to set for about 10 minutes.
11
Spread the pudding mix in thirds in between each layer except the top of the torte.
12
FOR GLAZE:.
13
In a saucepan put 1/2 cup whipping cream over medium heat, stirring occasionally, just until the cream starts to bubble on the edge of the saucepan.
14
Remove from heat.
15
Add chocolate chips; stir constantly until smooth.
16
Stir in vanilla extract and corn syrup; let stand 10 minutes.
17
Stir glaze.
18
Spoon chocolate glaze over the top of the torte, allow some of the glaze to run down the size of the torte.
19
Refrigerate until ready to serve.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) boxbetty crocker super moist fudge cake mix, 2 tablespoons instant coffee granules, water, vegetable oil and eggs called for on cake mix box, 1 cup whipping cream, and more.

Yes, Pistachio-Fudge Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio-Fudge Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions