Prep Time 15m
Cook Time 25m
Ready Time 120m
Yield 20 servings

  • Crisco® Original No-Stick Cooking Spray
  • 3/4 cup plus 1 tablespoons water, divided
  • 2 tablespoons Folgers Classic Roast® Instant Coffee Crystals, divided
  • 1 (14 oz.) package Pillsbury™ Sugar Free Double Chocolate Chip Flavored Quick Bread & Muffin Mix
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 1/4 cups milk
  • 1 (4-serving size) package sugar free instant vanilla pudding & pie filling mix
  • 1 (8 oz.) container sugar free frozen whipped topping, thawed
  • 2 tablespoons Smucker's® Sugar Free Hot Fudge Topping
  • OR Array Smucker's® Sundae Syrup™ Sugar Free Chocolate Flavored Syrup
Preparation Directions
  • Step 1Heat oven to 375°F. Coat 13 x 9-inch pan with no-stick cooking spray.
  • Step 2Stir 3/4 cup water and 4 teaspoons instant coffee in large bowl until coffee is dissolved. Add quick bread mix, oil and eggs. Stir until combined. Spread evenly in prepared pan.
  • Step 3Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
  • Step 4Stir 1 tablespoon water and 2 teaspoons instant coffee in medium bowl until coffee is dissolved. Add milk and pudding mix. Whisk for 2 minutes. Chill 5 minutes. Stir in whipped topping. Layer evenly over top of cake. Chill until ready to serve.
  • Step 5Place hot fudge topping in resealable plastic bag. Cut off small corner of bag. Drizzle over top of torte.
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