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Venetian Creme Torte

sweet.chef's picture
Ingredients
  Sifted cake flour 2 Cup (32 tbs)
  Cocoa 1⁄2 Cup (8 tbs), sifted
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Vanilla extract 2 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 3
  Butter milk 1 Cup (16 tbs)
Directions

1. Sift the flour, cocoa, baking soda, and salt together and blend thoroughly; set aside.
2. Cream butter and vanilla extract. Add sugar gradually, beating constantly until thoroughly creamed. Add the eggs, one at a time, beating until light and fluffy after each addition.
3. Beating only until blended after each addition, alternately add dry ingredients in thirds and buttermilk in halves to creamed mixture. Divide batter equally among 6 greased 9-inch layer cake pans and spread evenly to edges.
4. Bake at 350°F about 10 minutes, or until torte layers test done.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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