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Results 51 - 60 of 638 for layered tortes
Spoon 1/2 cup topping in ... of one cake layer, and 1 cup topping ... remaining topping around top edge and fill center with pie filling. Chill.
52. PUMPKIN TORTE
Crust - Mix crushed graham ... inch pan. 1st layer - Mix 2 beaten eggs, ... pumpkin mixture. Pour over cooled, baked crust. Top with whipped cream.
53. PUMPKIN TORTE
Mix and pat into 9"x13" pan. Beat together until smooth and creamy. Put on top of crust. Bake 20 minutes at 350 degrees. Cool completely. ...
54. RASPBERRY TORTE
Whip cream until thick; fold in ... and sugar. Beat again until thick. Fold in vanilla and raspberries. Fill angel food and frost layer. Chill.
(Or use 1/4 cup cherry-flavor ... vanilla). Split cake layers, making 4 thin layers. ... hour. Store torte in refrigerator. Makes 8 to 10 servings.
Mix together crust and bake ... spread on first layer. Sprinkle Heath toffee chips ... sprinkle with a few nuts and toffee chips. Refrigerate.
Slice and place in bottom ... spread on first layer. Beat together and let ... third layer. Shave a Heath candy bar over top. Add chopped nuts.
58. STRAWBERRY TORTE
Bake at 400 degrees for ... Add to bottom layer. Chill. Let set a ... to other layers. Put on more Cool Whip and reserved pretzels. Refrigerate.
Layer as follows into a 9 ... Bake at 350 degrees for 45 minutes. Cut in 2 x 4 inch servings, serve with hot creole sauce (1/2 recipe enough).
60. ANGEL FOOD TORTE
Mix together: Spread above mixture between layers and add to top of cake. Chill 30 minutes before serving.
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