Mocha Cream Torte-cake

I snagged this one from the 'Best of the Pillsbury Bake-off' Cookbook.  Except that one was a Key Lime Cream Torte, and this one is not.  Its a pretty simple recipe where different flavors can be substituted for the coffee. (The original used lime juice, and butter flavored cake mix)

Cake:

1 pkg. chocolate flavored butter recipe cake mix.

1 stick butter.

3 eggs

1 cup water

1/3 cup prepared coffee 

Cream filling:

1 (14 oz.) can sweetened condensed milk

1/3 cup prepared coffee

3 tablespoons baker's cocoa

2 cups Whipping Cream

Prepare the cake according to package, substituting the  coffee for the extra 1/3 cup water.  Bake using 2  8- or 9-inch pans, preferably 8-inch.

For the filling:  Mix the cocoa into the hot coffee so that it can dissolve completely.  Stir the coffee/cocoa into the sweetened condensed milk.

Whip the cream with a beater on high speed for several minutes, until you get thick whipped cream.  For best results, make sure the cream and the bowl are chilled. 
Fold the sweetened condensed milk mixture into the whipped cream.  Fold gently just until blended to avoid melting the cream. 

To make the torte, cool cake layers completely.  Slice each cake in half horizontally, so you get four thin cake layers.  Assemble the bottom layer on a plate, frost with a 1/4 of the filling.  Top with the other three layers, frosting each, including the top, with the filling. 

If you care whether the cake looks pretty, garnish with some plain whipped cream or reddi whip and chocolate shavings.

The cake should be chilled for a couple of hours before serving so the cream sets, but probably no one will notice if you serve it right away.