Angel Torte with Chocolate Coffee Filling

The coffee in this cake is optional. I usually only use it when I want to "fancy it up" a little for special occasions lol. You can change it up some by adding a bit of red food color to the cool whip before frosting, and decorate the cake with fresh strawberries, or add "clouds" of cool whip and decorate with berries. If I am using the coffee I usually just decorate the top with some chocolate shavings. Either way you make it its a lite decadent cake and its easy to make.

CAKE
1 prepared 9 inch angelfood cake, either store bought or your favorite recipe
1 container of cool whip whipped topping (8oz)
FILLING
1 bag of semi sweet chocolate chips (6 oz)
3/4 c sour cream (room temp)
2 teaspoons black coffee (optional)
1 1/4 t vanilla extract
DECORATIONS
berries or chocolate shavings

Melt chocolate in microwave, at 15 second intervals, stirring between each time.

To melted chocolate add sour cream and stir until smooth.

Stir in vanilla and coffee if using it. Let cool about ten minutes or until the mixture thickens a bit.

Split the cake horizontally into three layers. Place bottom layer on cake plate and spread it with half the chocolate mixture. Add second layer to this and spread that with remaining mixture. Add last layer of cake to the top of this.

Spread whipped topping over top and sides of cake. Refrigerate cake for at least 1 hour. Decorate cake with berries, or chocolate shavings before serving.