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1 torte
suggest servings
| 1 | package | cake mix | dark fudge |
| 1 | cup | chocolate chips | |
| 8 | ounces | whipped topping, prepared | thaw |
| 16 | ounces | chocolate frosting | |
| 3 | tablespoons | pistachio nuts | roasted |
1. Preheat oven to 350 F. grease and flour two 9-inch round cake pans.
2. Prepare, bake and cool cake following package directions.
3. FOR CHOCOLATE HEARTS GARNISH: Spread melted sheet.
Cut shapes with heart cookie cutter when chocolate begins to set.
Refirgerate until firm. Push out heart shapes. set aside.
4. Split each cake layer in half horizontally. Spread one third whipped topping on first layer.
Place second layer on filling.
Repeat with remaining layers. Spread milk choclate frosting on sides and top of cake.
Sprinkle pistachios around edges.
Position chocolate hearts by pushing points down into cake. refrigerate until ready to serve.
| % Daily Value* | |
| Total Fat 40.0g | 61% |
| Saturated Fat 11.0g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1079mg | 45% |
| Total Carbohydrate 179.0g | 60% |
| Dietary Fiber 3.0g | 12% |
| Sugars 126.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 1% | Vitamin C | 1% | |
| Calcium | 20% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Common British and American cooking product (ingredient) equivalences ...
Excellent flavour, and a nice idea to use orange juice as the liquid
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