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Full Online Book HomeLearning KitchenCakesandfrostings - Chocolate Nut Special Occasion Torte
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Cakesandfrostings - Chocolate Nut Special Occasion Torte Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2819

Click below to download : Cakesandfrostings - Chocolate Nut Special Occasion Torte (Format : PDF)

Cakesandfrostings - Chocolate Nut Special Occasion Torte

1 lb butter
5 cups flour
2 cups sugar
1 tsp vanilla

Malt butter in large microwavable bowl. Add flour, sugar and vanilla and bix. It will form a large very soft greasy
dough. Divide the dough into 4 pieces. Spread each piece on a cookie sheet lines with parchment paper. NB do not use a rolling pin it won't work. Mush the dough onto the sheet with your fingers. Bake at 375 F for approx 10 minutes until lightly brown. Let the layer cool completely and it will become crisp and easy to handle.

To assemble the torte you need:
2 cans prepared chocolate frosting (ie Betty Crocker)
4 individual butterscotch pudding cups
2 individual chocolate pudding cups
4 types of whole nuts for decorating ( I use almonds, cashews. pecans and walnuts but
anything is ok)

Place 1 cookie layer on a large cake serving board available at party stores or craft shops) Spread 2 butterscoth pudding cups on the layer (It may be a little too much pudding depending on the size and the size of the layers) Add another layer.

Spread on chocolate pudding. Add another layyer. Spread on remaining butterscoth pudding. Cover the enrtire cake with 1 can of frosting (including sides) Dont worry if it isnt perfect because the decoration will cover it up.

To decorate:

Place remaining frosting in pastry bag and pipe along bottom edge. Pipe frosting to divide the cake into 8 sections
and pipe a border aroung the top edge. Place nuts nicely in each section (2 sections per type of nuts) NB Let stand
at least 24 hours before serving. Keep in cool place does not need refrigeration.

To freeze:
cover in plastic and make sure to protect decorations or decorate after thawing. Can be frozen up to 1-2 months.
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Cakesandfrostings - Torte Chocolate Oblivion Truffle Torte
Yield: 1 servings 1 lb. Grated bittersweet chocolate 1/2 lb. Unsalted butter 6 Large eggs Melt chocolate in double boiler over hot( not simmering) water. Add butter to chocolate and melt together. Heat eggs over simmering water. Remove eggs, and beat for 10 minutes (thick). Add eggs to melted chocolate and fold in until even. Put in 8 inch springform pan with waxed paper on bottom slightly greased. Smooth. Preheat oven to 425º F. Put cake in for 5 minutes, put alumium foil over pan, bake 10 minutes more. Remove and cool for 45 minutes, 3 hours in the refrigerator.

Cakesandfrostings - Chocolate Fudge Torte Cakesandfrostings - Chocolate Fudge Torte

Cakesandfrostings - Chocolate Fudge Torte
1 recipe Dark Chocolate Cake, 9-inch rounds 1 recipe Italian Buttercream (or sweetened whipped cream or whipped non-dairy topping-not Cool Whip, the mix kind) 1 recipe Chocolate Fudge Icing Dark Chocolate Cake 5 large sized eggs 1/2 cup vegetable oil 1 1/4 cup water 1 whole cake mix, Duncan Hines Dark Chocolate Fudge 1 cup extra of another Dark Chocolate Fudge cake mix Grease 2 (9-inch by 2-inch) cake pans. Set aside. Preheat the oven to 350º. In a mixing bowl, combine the eggs, oil and water pour the cake mix and extra cup of cake mix. Mix on low