I have an 11x15 cake that baked about 1-1/1" thick, however I really want to torte and fill it. How thin can one really torte a cake? I know it will be tough to do one this size - maybe if I get it real cold (not frozen) would it be easier to torte?
deb 
as thin as you likeas long as you are careful...ever seen a dobash torte?
there is a link on here that shows a commercially produced one to give you an idea of thin the layers are
http://www.cakecentral.com/cake-decorating-ftopict-48160-.html
Actually, traditionally the Dobos torte sponge layers are BAKED that thin, not torted. But I agree that you could torte a thin layer if you're careful, I used to torte thin half sheets all the time to make petit fours.
what is a good and easy (if there is such a thing) way to torte? should I be freezing my cake before attempting it? I love the look of the torte cake. It has such a nice appearance.
It depends on the cake. Some cakes (a chiffon sponge for example) have a soft texture even when frozen, but some would be much too difficult to slice through. If you don't have a cake leveler, use a very long serrated knife and holding it very level slowly and carefully saw through the cake. Some people like to place toothpics around the cake as a guide, but I find they just get in the way.
Honestly though, if I have enough pans of the size I need I will just bake several thinner layers to fill and stack rather than torting.
sweetamber, thanks for the advice.
I think it would be easier to bake the thinner layers too.
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