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Four Day Make Ahead Sour Cream Fudge Torte

Ingredients
For torte
  Devil's food cake mix 18 1⁄4 Ounce (1 Package, Plus)
  Water 1 Cup (16 tbs)
  Oil 1⁄3 Cup (5.33 tbs)
  Eggs 3
For filling and topping
  Dairy sour cream 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Coconut 3 Cup (48 tbs)
  Frozen whipped topping 8 Ounce, thawed (1 Container)
Directions

Heat oven to 350°F.
Grease and flour two 8-inch round cake pans.
In large bowl, blend all cake ingredients at low speed until moistened.
Beat 2 minutes a highest speed; pour into prepared pans.
Bake at 350°F for 30 to 40 minutes or until toothpick inserted in center comes out clean.
cake in pans for 15 minutes; invert onto cooling racks to cool completely.
Split each layer in half horizontally, forming four layers.
Set aside.
In large bowl, combine sour cream and sugar.
Gently fold in coconut and whipped topping.
Fill and frost layers.
Garnish as desired.
Store covered in refrigerator.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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