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    You are in: Home / Recipes / Pistachio-Fudge Torte Recipe
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    Pistachio-Fudge Torte

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    25 mins

    35 mins

    Q & A's Mom's Note:

    I have only used Betty Croker brand cake mix, do not know how other brands will work. This torte is super yummy and easy to make.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    FOR CAKE

    • 1 (18 1/4 ounce) box betty crocker super moist fudge cake mix
    • 2 tablespoons instant coffee granules
    • water, vegetable oil and eggs called for on cake mix box

    FOR FILLING

    • 1 cup whipping cream
    • 1 cup whole milk
    • 1 (3 1/2 ounce) box pistachio instant pudding and pie filling

    FOR GLAZE

    Directions:

    1. 1
      FOR CAKE:.
    2. 2
      Preheat oven to 350 degrees.
    3. 3
      Prepare cake mix with eggs, oil and water as directed on box and add 2 tablespoons of instant coffee granules.
    4. 4
      Pour cake batter into two greased and floured 9 inch round pans.
    5. 5
      Bake 24 to 29 minutes or until toothpick inserted in center comes out clean.
    6. 6
      Let the cake cool completely.
    7. 7
      Split both cakes horizontally to make 4 layers.
    8. 8
      FOR FILLING:.
    9. 9
      In a medium bowl mix whipping cream, milk and dry pistachio pudding mix on high speed for 2 minutes.
    10. 10
      Place pudding mix in the refrigerator to set for about 10 minutes.
    11. 11
      Spread the pudding mix in thirds in between each layer except the top of the torte.
    12. 12
      FOR GLAZE:.
    13. 13
      In a saucepan put 1/2 cup whipping cream over medium heat, stirring occasionally, just until the cream starts to bubble on the edge of the saucepan.
    14. 14
      Remove from heat. Add chocolate chips; stir constantly until smooth.
    15. 15
      Stir in vanilla extract and corn syrup; let stand 10 minutes. Stir glaze.
    16. 16
      Spoon chocolate glaze over the top of the torte, allow some of the glaze to run down the size of the torte.
    17. 17
      Refrigerate until ready to serve.

    Ratings & Reviews:

    • on January 25, 2014

      55

      I too have used the recipe for many years now. I cut the recipe off the Betty Crocker cake mix. its is a Big hit when I make it....... 5 start

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pistachio-Fudge Torte

    Serving Size: 1 (1220 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4049.3
     
    Calories from Fat 2215
    54%
    Total Fat 246.1 g
    378%
    Saturated Fat 118.6 g
    593%
    Cholesterol 513.4 mg
    171%
    Sodium 4532.9 mg
    188%
    Total Carbohydrate 462.3 g
    154%
    Dietary Fiber 17.4 g
    69%
    Sugars 259.5 g
    1038%
    Protein 49.8 g
    99%

    The following items or measurements are not included:

    pie filling

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