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Mexican Cocoa Torte

1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup strong coffee
1/3 cup vegetable shortening
1/4 teaspoon ground cinnamon
1 (11-ounce) package pie crust mix
2 cups cold heavy or whipping cream

1. Combine sugar, cocoa, coffee, shortening and cinnamon in a small saucepand and cook over very low heat, stirring constantly, until smooth and creamy. Cool to room temperature.
2. In a medium bowl, combine pie crust mix and 3/4 cup of the cocoa mixture, blending well. Shape into smooth ball; refrigerate 1 hour.
3. Heat oven to 350°F (175°C). Line two cookie sheets with foil; mark two 8-inch circles on each.
4. Divide pastry ball into 4 pieces; form each piece into small ball. Place balls of pastry on foil; press with fingers to fit into the marked circles.
5. Bake for 10 to 12 minutes or until almost set; cool on cookie sheets.
6. In a small bowl, combine the heavy cream and remaining cocoa mixture and beat with an electric mixer on high until stiff.
7. To Assemble: Place one pastry round on serving plate; spread with one-fourth whipped cream mixture. Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream. Refrigerate several hours before serving.

Makes 8 to 10 servings.