Cream shortening and sugar, beat til fluffy; Add egg yolks, vanilla, and 3 Tbsp of milk. Add The cake flour mixed with the baking powder and salt. Spread mixture into 2 greased/pamed layer pans, they will be very thin layers.
Beat egg whites til very stiff, add the sugar gradually. Spread on top of the 2 cake mixturse and sprinke with cinnamon-sugar and sliced almonds.
Bake at 350 for apx 30 minute, until toothpick comes out clean.
Combine and cook flour, sugar salt amd milk for a nice thick custard. Remove from heat and add 1 tsp ...
Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans, tapping out the excess flour, and set aside.
To make cake, beat cake mix, water, butter and eggs in a large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide the mixture evenly between the 2 pans.
To make the topping, combine the pecans, 1 tablespoons of the sugar, and the cinnamon with a spoon, in a small bowl. Set aside. Wash and dry the beaters well to remove any traces of the cake batter. In a separate large ...
Cream butter and sugar.
Add egg yolks.
Alternate milk and flour.
Mix this dough gradually and spread in 2 (9-inch round tins).
Beat the egg whites stiff.
Add the powdered sugar or granulated sugar gradually; spread on top of batter.
Sprinkle nuts on top.
Bake for 25 minutes at 350\u00b0.
(Do not make a day ahead, as this torte is best served the same day as it is made.)
n top of the chilled torte, and top with the caramel
baking sheet. Bake the torte until the crust is browned
00b0C).
Grease and flour torte pans; set aside.
Prepare
Spread top and sides of torte with prepared glaze. Cover; refrigerate
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
Spray 4 (4-oz
knife around edges of torte and remove sides of springform
ith remaining meringue. Cover the torte and refrigerate for 3 hours
irm.
To serve, remove torte to serving platter.
Spoon
esired.
Refrigerate any remaining torte.
For the torte:
Line the bottom of
et aside.
For the torte:
Sift the flour, baking
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
an. Set aside.
FOR TORTE:
In a mixer bowl
an.
To make the torte, spread the 1/2 cup
TORTE:
Preheat oven to 375\
o assemble.
Torte Base Layers: To assemble torte, line a 9
TORTE: Preheat oven to 350\u00b0F