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Toasted Almond Torte

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Ingredients
  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)
Directions

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

Recipe Summary

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

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