Dobos Torte aka Chocolate Dobash Cake
on May4 2009 
I’ve had a couple of requests for this recipe. It’s not mine, although I’ve altered the instructions to make it easier. The original recipe I found was a little confusing. This rich, decadent, chocolatey cake, which originated in Hungary, is very popular in Hawaii. Bon Appetit!
Ingredients:
Chocolate Dobash Cake
18 1/2 oz Pkg Devil’s Food Cake Mix
3 3/4 oz Pkg Instant Chocolate pudding or pie filling
12 oz can Lemon Lime Soda (Sprite or 7-Up)
1/2 cup salad oil
3 Eggs
Dobash Frosting:
1 cup Sugar
2 cups Water
1/4 cup butter or margarine
1/4 tsp Salt
1/2 cup Sweetened Cocoa Powder (I like Nestle’s)
1/3 cup Cornstarch
Instructions:
Preheat Oven 350 degrees F.
Grease two round baking pans or one 13×9×2″ baking pan (I prefer using the 2 round pans). In a large bowl, combine all cake ingredients and mix well using an electric mixer, if possible. Pour batter evenly inot prepared pan(s). Bake for 30-35 minutes (25-30 when using two round pans). Let cool before frosting. If using two round pand, make sure to put a nice layer of frosting between the two cakes - makes it extra mosit & yummy!
Frosting directions:
In a saucepan, combine sugar, 1 1/2 cups water, butter, and salt. Bring to a boil. In a separate, small bowl, combine the cornstarch, the remaining water, and the cocoa. Stir until smooth. Add it to the hot mixture on the stove. Cook on medium, stirring constantly (very important), until thick and smooth. Remove from heat and continue stirring until frosting is cool to touch (also very important). Frost cake when cake has cooled. Some people like to add cake crumbs to the sides if you want a fancier look. Don’t forget the cherry on top!
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