Easy Mexican Chocolate Torte

This easy recipe is quite elegant when prepared by the instructions and
chilled. *You wil need 33 crackers, each 2 1/2 inches square. **To make
chocolate curls: Place a bar of milk chocolate on waxed paper. Curls will
be easier to make if chocolate is slightly warm. Let chocolate stand in
warm place for 15 minutes. Make curls by pressing a vegetable parer firmly
against chocolate bar and pulling parer toward you in long thin strokes.
1-Blend dry frosting mix, cinnamon and whipping cream in chilled large bowl
on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed
until stiff, 2-3 minutes. 2-Place small amount of frosting mixture on 3
crackers; arrange crackers on serving plate, frosting sides down, to form
rectangle. Spread rectangle with about 1/4 cup frosting mixture; layer with
3 crackers. Repeat layers 9 times. Gently press torte together. 3-Using
pancake turner, carefully turn torte on its side so crackers are vertical.
Frost top and sides with remaining mixture. Decorate with chocolate curls.
Refrigerate at least 6 hours. (torte will mellow and become moist.) This
calls for dry frosting mix such as the type that used to be popular and
easily found back when the Betty Crocker book was written. The method of
frosting the crackers in layers could work with canned frosting mixed with
whipping cream I think. Try different types of graham or other crackers
also. This is a lovely looking dessert that is not possible to appreciate
until you actually see it. Jo Anne Merrill