{"id":15867,"date":"2013-11-22T01:01:13","date_gmt":"2013-11-22T07:01:13","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=15867"},"modified":"2013-11-21T15:45:40","modified_gmt":"2013-11-21T21:45:40","slug":"mocha-brownie-torte","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2013\/11\/22\/mocha-brownie-torte\/","title":{"rendered":"Mocha Brownie Torte"},"content":{"rendered":"
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I remember the first time I had something other than pumpkin pie for dessert at Thanksgiving, and it BLEW MY MIND. \u00a0We spent the holiday with another family when I was 12, and for dessert they had pumpkin pie and a chocolate silk pie. \u00a0It was inconceivable to me that there could even be anything else for dessert besides the standard pumpkin pie, yet here was chocolate! It was a game-changer for me. \u00a0So while I always look forward to pumpkin pie, I like to make a second dessert too. \u00a0Believe it or not, there might be someone at your table who doesn’t adore pumpkin pie. \u00a0For a change of pace, and for those non-pumpkin people, may I suggest Mocha Brownie Torte<\/strong>?<\/div>\n
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You can, of course, omit the nuts if you have an allergic family member, but I really recommend you leave them in – the walnuts add crunch amidst the dense and chewy brownie. And the frosting? Heck, I’d happily mix up a batch right now to eat with a spoon. I dare say I like the frosting more than ice cream. Yes, it’s that good! \u00a0To simplify your Thanksgiving day, bake the cakes the night before, cool on racks, and wrap in plastic wrap overnight. \u00a0The morning of Thanksgiving, frost the cake and let it chill in the fridge while you make the rest of your dinner.<\/div>\n
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Mocha Brownie Torte<\/b><\/div>\n
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(recipe is courtesy of my Mom’s battered and splattered 1970’s Betty Crocker Cookbook)<\/div>\n
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Ingredients<\/span><\/strong>:<\/div>\n
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