o edge.
Bake the torte in a 375-degree oven
ime to make sure the torte does not turn too dark
TORTE:
Preheat oven to 375\
Place strips of waxed paper crisscross over bottom of 2 greased and floured 9-inch layer cake pans allowing ends to extend over sides of pan for easy removal of cake.
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
br>You can quadruple this recipe and make as many as
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
Spray 4 (4-oz
Spread top and sides of torte with prepared glaze. Cover; refrigerate
knife around edges of torte and remove sides of springform
he top, and icing the torte all around.
Refrigerate the
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