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Confetti Cream Torte

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Ingredients
  Flour 1 Cup (16 tbs) (Pillsbury's Best, sifted Regular / Instant Blending)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 5
  Vanilla extract 1 Teaspoon
  Sugar 1 Cup (16 tbs)
Directions

Grease and line bottom of two 9-inch layer pans with waxed paper, then grease again.
Combine flour with baking powder and salt.
Beat eggs and vanilla extract at high speed of mixer until foamy.
Gradually add sugar; continue beating until thick and ivory colored.
Do not underbeat.
Fold in dry ingredients, one-third at a time, using wire whip or rubber spatula.
Pour into pans.
Bake at 350° for 25 to 30 minutes until cake springs back when touched lightly in center.
Cool in pans 5 minutes; remove from pans.
Cool completely.
Split layers in half crosswise to make 4 thin layers.
Fill and top with Confetti Cream.
Frost sides with whipped cream.
Refrigerate.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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4.17143
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1602 Calories from Fat 234

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 7.9 g39.7%

Trans Fat 0 g

Cholesterol 1057.4 mg352.5%

Sodium 1519.2 mg63.3%

Total Carbohydrates 298 g99.5%

Dietary Fiber 3.4 g13.5%

Sugars 202.7 g

Protein 44 g88.7%

Vitamin A 24.4% Vitamin C

Calcium 33.8% Iron 59.4%

*Based on a 2000 Calorie diet

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Confetti Cream Torte Recipe