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Four Day Make Ahead Sour Cream Fudge Torte

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)

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: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Your rating: None
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6596 Calories from Fat 2735

% Daily Value*

Total Fat 354 g544.4%

Saturated Fat 190.3 g951.3%

Trans Fat 10.1 g

Cholesterol 873.6 mg291.2%

Sodium 5188.6 mg216.2%

Total Carbohydrates 824 g274.6%

Dietary Fiber 31.7 g127%

Sugars 619.5 g

Protein 71 g142.7%

Vitamin A 67.6% Vitamin C 20.1%

Calcium 62.1% Iron 108.4%

*Based on a 2000 Calorie diet

Four Day Make Ahead Sour Cream Fudge Torte Recipe