Do not use a cake tester, toothpick, or skewer to
Beat 7 yolks 10 minutes.
Add 1 1/2 cups sugar and beat 5 minutes.
Meanwhile, sift cake flour, baking powder and salt.
Add dry ingredients, alternately to egg yolks with water.
Add vanilla and chopped nuts.
Beat egg whites until stiff and fold into batter.
Bake at 350\u00b0 for about 25 minutes in 2 (10-inch) round pans, greased and floured.
Cool cake in inverted pans.
When cool, slice each layer in half and spread with Sweet Butter Custard Frosting.
f 2 (8-inch) round cake pans with non-stick cooking
rease and flour torte pans; set aside.
Prepare cake mix according
TO MAKE THE CAKE: Preheat the oven to 350^
nto your remaining four larger cake pans, doing your best to
b>torte, spoon a scant 1/4 of the batter into cake
Butter 3 Nine inch round cake pan and line the bottom
knife around edges of torte and remove sides of springform
r a skewer inserted into cake comes out clean. Immediately invert
Cake:
Mix cake and pudding mixes together
300\u00b0F.
cake:
Sift the flour
t aside.
For the torte:
Sift the flour, baking
traight-sided 10 inch round cake pans.
Line bottoms with
e paddle attachment, combine your cake flour, sugar, optional whole
hocolate.
(NOTE: In other recipes, the sauce may be used
an with baking parchment.
Torte: In a mixing bowl, cream
Preheat oven to 350 degrees.
Combine cake mix with oil, water and eggs.
Bake in 2 (8 inch) greased and floured round cake pans for 35 to 40 minutes.
Cool.
Split each layer into 2 thin layers.
For frosting cream vanilla frosting, cream cheese and lemon juice.
Spread frosting over cake layers, then cherry pie filling on top of frosting.
Continue, ending with pie filling on top.
Store cake in refrigerator.
Mix cake mix with egg whites, oil,
wo 8\" or 9\" round cake pans with waxed paper.