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    You are in: Home / Recipes / Butterscotch Torte Recipe
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    Butterscotch Torte

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    DDW's Note:

    I've been making this as my Easter dessert ever since finding it in a 4/01 Taste of Home. The cakes should be made a day ahead, the flavor improves with time. This triple layer cake looks awesome and everyone loves the caramel sauce drizzled over the top. My only hint - don't make too much dinner because you WANT to have room for this delicious dessert.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping or Filling

    Directions:

    1. 1
      Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
    2. 2
      In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
    3. 3
      In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
    4. 4
      Add vanilla and mix well.
    5. 5
      Combine cracker crumbs, nuts and baking powder.
    6. 6
      Fold in egg yolk mixture.
    7. 7
      Gradually fold in egg whites.
    8. 8
      Pour equally into prepared pans.
    9. 9
      Bake at 325°F for 20-25 minutes or until lightly browned.
    10. 10
      Cool for 10 minutes before removing from pans to wire racks.
    11. 11
      Topping: Combine brown sugar, flour and salt in saucepan.
    12. 12
      Stir in orange juice and water until smooth; bring to a boil.
    13. 13
      Reduce heat; cook and stir for 2 minutes or until slightly thickened.
    14. 14
      Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
    15. 15
      (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
    16. 16
      Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
    17. 17
      Cool completely.
    18. 18
      Assembly In a mixing bowl, beat cream until soft peaks form.
    19. 19
      Beat in confectioners sugar until stiff.
    20. 20
      Place one cake layer on a serving plate; spread with one third of the whipped cream.
    21. 21
      Repeat layers twice.
    22. 22
      The whipped cream is only on the tops of the cakes- not on the sides.
    23. 23
      Drizzle some of the topping over cake.
    24. 24
      Serve remaining topping with cake.
    25. 25
      Refrigerate leftovers.

    Ratings & Reviews:

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    Nutritional Facts for Butterscotch Torte

    Serving Size: 1 (152 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 518.4
     
    Calories from Fat 263
    50%
    Total Fat 29.2 g
    45%
    Saturated Fat 13.2 g
    66%
    Cholesterol 173.0 mg
    57%
    Sodium 205.8 mg
    8%
    Total Carbohydrate 60.0 g
    20%
    Dietary Fiber 1.2 g
    5%
    Sugars 50.6 g
    202%
    Protein 6.4 g
    12%

    Ideas from Food.com

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