1 package Betty Crocker® golden pound cake mix
3/4 cup water or milk
2 eggs
2 packages (4 ounces each) sweet baking chocolate
1/4 cup strong coffee
2 tablespoons cognac or brandy or 1 teaspoon brandy extract
1 1/2 cups whipping (heavy) cream

1. Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3 inches.
2. Beat cake mix, water and eggs in medium bowl with electric mixer on low speed 30 seconds; beat on medium speed 3 minutes. Pour into pan.
3. Bake 48 to 58 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 30 minutes. Freeze cake uncovered about 1 hour 30 minutes or until firm.
4. Cut cake horizontally into 6 layers. Heat chocolate and coffee over low heat, stirring constantly, until chocolate is melted. Stir in cognac; cool.
5. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream.
6. Spread 1/2 cup whipped cream mixture between each cake layer. Frost sides and top of torte with remaining whipped cream mixture. Refrigerate at least 8 hours before serving. Store covered in refrigerator.