You are here

Strawberry Macaroon Torte

Microwave.Lady's picture
  Butter 1⁄2 Cup (8 tbs)
  Coconut macaroon mix 13 Ounce (1 Package)
  Yellow cake mix 10 Ounce (1 Package)
  Strawberry cream filling 1⁄2 Cup (8 tbs)

Melt butter in a medium size glass bowl.
Microwave 2 to 3 minutes on high or until dissolved.
Blend butter with macaroon mix.
Press one quarter of mixture firmly and evenly in bottom of a 9-inch cake dish.
Set remaining mixture aside.
Prepare cake mix according to package instructions.
Pour half the batter over macaroon mixture in a cake dish.
Sprinkle one quarter of macaroon mixture evenly over batter, making sure it goes all the way to the edge.
Microwave 4 to 4 1/2 minutes on high, or until a wooden pick in the center comes out clean.
Turn out on cake rack and cool.
Repeat procedure for the second layer.
Place one layer on serving dish, and spread a layer of strawberry cream filling on top of it.
Put the second layer of cake on top and put the remaining filling on top.

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2799 Calories from Fat 1379

% Daily Value*

Total Fat 157 g241.4%

Saturated Fat 87 g434.9%

Trans Fat 0 g

Cholesterol 338.6 mg112.9%

Sodium 3077.4 mg128.2%

Total Carbohydrates 325 g108.3%

Dietary Fiber 9.8 g39.3%

Sugars 141.6 g

Protein 35 g69.7%

Vitamin A 71.7% Vitamin C

Calcium 10.4% Iron 0.13%

*Based on a 2000 Calorie diet

Strawberry Macaroon Torte Recipe