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National Mocha Torte Day

May 11

Mocha Torte

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup light corn syrup
1/2 cup (1 stick) butter or margarine
2 Tbsp. MAXWELL HOUSE Instant Coffee
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped PLANTERS Walnuts, optional
1 tablespoon butter or margarine
2 tablespoons light corn syrup
1 teaspoon MAXWELL HOUSE Instant Coffee

Place 5 squares of the chocolate, 1/2 cup corn syrup, 1/2 cup butter and 2 tablespoons instant coffee in large microwavable bowl.
Microwave on HIGH 2 minutes or until butter is melted.
Stir until chocolate is completely melted.
Add sugar to chocolate mixture; stir until well blended.
Mix in eggs and vanilla.
Stir in flour and walnuts until well blended.
Spread into greased and floured 9-inch round cake pan.
Bake at 350F for 40 to 45 minutes or until toothpick inserted in center comes out clean. (Do not overbake.)
Cool cake in pan 10 minutes; remove from pan.
Gently invert cake onto rack; cool completely.
Place remaining 3 squares chocolate and 1 tablespoon butter in microwavable bowl.
Microwave on HIGH 1-1/2 minutes.
Stir until chocolate is completely melted.
Add 2 tablespoons corn syrup and 1 teaspoon instant coffee; stir until well blended.
Spread glaze evenly over top and side of cake.
Let stand 1 hour or until glaze is set.