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Toasted Almond Torte

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  Semi sweet chocolate pieces 1⁄2 Cup (8 tbs)
  Yellow cake mix 18 Ounce (1 Package)
  Eggs 2
  Water 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Sliced almonds 6 Ounce (1 Package)
  Creamy fudge frosting mix 15 Ounce (1 Package)
  Butter/Margarine 1⁄2 Cup (8 tbs) (1 Stick)
  Instant coffee 1 Tablespoon
  Creamy vanilla frosting mix 15 Ounce (1 Package)
  10x confectioners' powdered sugar 1 1⁄2 Cup (24 tbs)

1. Cut six 3-inch rounds from wax paper; shape each into a cone; fasten with cellophane tape.
2. Melt chocolate pieces in the top of a double boiler over simmering water; cool, then spread thinly inside' paper cones to cover completely. Stand each upright in a small bottle; chill.
3. Prepare cake mix with eggs and water, following label directions. Divide batter between two greased 9-inch layer cake pans.
4. Bake in moderate oven (350°) 30 minutes; or until layers spring back when lightly touched with fingertip. Cool in pans on wire racks 10 minutes; loosen around edges with inarrow spatula; cool completely on racks.
5. While cakes bake, spread almonds in a shallow pan; heat in same oven 10 minutes, or until lightly toasted.
6. Prepare fudge frosting mix, with 1/4 cup of butter or margarine and warm water, following label directions.
7. Dissolve instant coffee in 1/4 cup warm water in a medium-sile bowl;
add vanilla frosting mix

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8990 Calories from Fat 2179

% Daily Value*

Total Fat 252 g388.3%

Saturated Fat 92.1 g460.3%

Trans Fat 0 g

Cholesterol 664.9 mg221.6%

Sodium 4083.9 mg170.2%

Total Carbohydrates 1639 g546.5%

Dietary Fiber 32.6 g130.4%

Sugars 1342.4 g

Protein 76 g152.3%

Vitamin A 66% Vitamin C

Calcium 52.9% Iron 45.4%

*Based on a 2000 Calorie diet

Toasted Almond Torte Recipe