Easy Chocolate Cream Torte

Cookie layers: 2 c All purpose flour

1/3 c Cocoa

1/2 ts Baking soda

1/2 ts Salt

1/2 c Crisco shortening

2/3 c Granulated sugar

1/3 c Lightly-packed brown sugar

1 Egg

1/4 c Water

1 ts Pure vanilla extract

Filling: 2 c Whipping cream

1/2 c Granulated sugar

1/3 c Cocoa

1 ts Pure vanilla extract

2 tb Instant coffee powder

-(optional) Recipe by: Crisco Cookie layers: 1. Preheat oven to 350F (180C).

2. Sift flour, baking cocoa, baking soda and salt together.

3. Cream Crisco Shortening, sugars and egg together until

light and fluffy. 4. Add water, vanilla and dry ingredients. Mix well. Work

with hands to a smooth dough. 5. Divide dough into 4 equal portions. Press each portion

into a 8-inch circle on greased baking sheets. 6. Bake at 350F (180C) for 12 to 15 minutes. Cool.

Filling: 1. Combine all ingredients.

2. Cover and chill 1/2 hour. Whip until stiff.

3. Spread 1/4 of filling onto each cookie round. Stack

cookies evenly on top of each other. Chill overnight to let cookie layers soften. Makes: About 12 servings. Freezing: Excellent -----