Mocha Brownie Torte

Mocha Brownie Torte
Heat oven to 350F
Grease and flour 2 9" layer pans
1 pkg. (15.5 oz) Betty Crocker fudge brownie mix
1/4 cup water
2 eggs
1/2 cup finely chopped nuts
1 1/2 cups chilled whipping cream
1/3 cup brown sugar, packed
1 tbsp. powdered instant coffee
shaved chocolate
10 to 12 servings
Blend brownie mix (dry), water and eggs.
Stir in nuts.
Spread in pans.
Bake 20 minutes.
Cool 5 minutes in pans; remove from pans and place on wire racks to cool completely.
In chilled bowl, beat cream until it begins to thicken.
Gradually add sugar and instant coffee; continue beating until stiff.
Fill layers with 1 cup of the cream mixture.
Frost with remaining cream mixture; sprinkle with chocolate.
Chill at least 1 hour.

Brownie Brittle Torte:
Omit brown sugar, powdered instant coffee and shaved chocolate. Fold in 3/4 cup finely crushed peanut brittle into whipped cream. Sprinkle torte with chopped peanuts.