You are here

Midnight Torte

Diabetic.Foodie's picture
Ingredients
  Solid shortening 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cold water 2 Teaspoon
  Eggs 3
  Cake flour 2 1⁄4 Cup (36 tbs)
  Cocoa 2⁄3 Cup (10.67 tbs)
  Baking soda 1 1⁄4 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Water 1 1⁄3 Cup (21.33 tbs)
  Vanilla extract 1 Teaspoon
  Almond extract 2 Teaspoon
  Cherry topping 1⁄2 Cup (8 tbs)
  Powdered sugar 1⁄4 Cup (4 tbs)
Directions

Cream the shortening until fluffy and gradually beat in granulated sugar replacement, 2 T. (30 mL) cold water and eggs, one at a time.
Combine cake flour, cocoa, baking soda, baking powder and salt in sifter.
Combine 1 1/2 c. (340 mL) water and extracts in bowl or pitcher.
Sift flour mixture alternately with water into creamed mixture.
Beat until blended.
Pour evenly into four 9 in. (23 cm) round cake pans, well greased and floured.
Bake at 350°F (175°C) for 15 to 20 minutes, or until done.
Remove from pans; cool completely.
Spread bottom cake layer with one-third of cherry topping.
Add second cake layer and one-third of the topping; repeat.
Top with final cake layer.
Dust with sifted powdered sugar replacement.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

Rate It

Your rating: None
4.32647
Average: 4.3 (17 votes)