Mocha Brownie Torte
2/3 cup hot water
2 tbsp instant coffee granules
1 (20.5 oz) box low-fat brownie mix (such as Sweet Rewards)
2 tsp vanilla extract
4 large egg whites, lightly beaten
Coffee Whipped Frosting
Preheat oven to 325 degrees. Combine hot water and coffee granules; stir well.
Add brownie mix, vanilla, and egg whites; stir until well blended. Pour mixture
evenly into 2 (9") cake pans coated with cooking spray. Bake at 325 degrees for
20 minutes. Let cool in pans 5 minutes on a wire rack. Spray wire racks with
cooking spray. Loosen brownie layers from sides of pans, using a narrow metal
spatula, and turn out onto greased wire racks. Let cool completely. Spread
Coffee Whipped Frosting between layers and over top and sides of torte.
Serve immediately or store, loosely covered, in refrigerator.
3 cups frozen reduced-calorie whipped topping, thawed
1 tbsp instant coffee granules
Place whipped topping in a bowl; sprinkle with coffee granules. Gently fold
coffee into whipped topping (fold only until coffee granules disperse and
whipped topping has a speckled look). Yield: 3 cups
SERVING SIZE: 1/12th of 9" cake
POINTS: 7 (5.5)
PER SERVING: 246 Calories, 4.8 g Protein, 1.5 g Total Fiber,
6.2 g Total Fat, 45.5 g Carbohydrate, 210 mg Sodium
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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