Preheat oven to 350°.
Mix liquid ingredients well, then add Chocolate Cake Mix and stir to incorporate. DO NOT OVER MIX. Pour batter into 5 or 6 lightly greased baking pans (bake in shifts if you don’t have 5 or 6 pans).
Bake for 18 to 24 minutes, until the sides pull away from pan slightly, cake springs back when gently touched in the middle, and toothpick comes out almost clean.
When cool, frost between layers with Pamela’s Vanilla or Dark Chocolate Frosting. Cover with berries and whipped cream, or use nothing at all!
Chef’s Note: Trim each layer, except the top layer, and you will have a Torte that stands tall and straight.
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