cut side down.
Refrigerate torte while making glaze.
In
o edge.
Bake the torte in a 375-degree oven
ime to make sure the torte does not turn too dark
he side.
To Make Traditional Pizza Dough: In a small
To prepare the Torte: Cream butter, sugar and salt
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
-----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
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\