Chocotorta – adapted version of Argentinean chocolate cake

Prep time: 10 minutes


  • 2/3 box Honey Grahams Chocolate flavor
  • 0.8 can Dulce de Leche La Lechera (or any other dulce de leche you might find in your grocery store)
  • 3/4 small light sour cream contsainer
  • fat free milk


  1. Pour the milk into a bowl
  2. Mix the dulce de leche and sour cream in another bowl, until you create a smooth, light-brown mix
  3. Soak one graham cracker at a time for a few seconds in the milk
  4. Each cracker you soak, place on a square pyrex or container
  5. Once the bottom of the container is covered in one layer of milk-soaked cookies, spread a layer of dulce-sour cream-mix on top of the cookies
  6. Repeat steps 3-5, each time adding another layer to the cake until you run out of cookies
  7. ENJOY!

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