Butterscotch Torte Supreme
|Yellow cake mix||15 Ounce (1 Package)|
|Butterscotch pudding||4 Ounce (1 Package)|
|Pitted dates||8 Ounce, cut up (1 Package/ 1.25 Cup 16 Tablespoon)|
|California walnuts||1⁄2 Cup (8 tbs), chopped|
|Fluffy white frosting mix||7 1⁄5 Ounce (1 Package)|
Prepare cake mix according to package directions; bake in two 9 inch round cake pans.
Meanwhile, prepare pudding according to directions, but using only 7 1/2 CUPS milkand adding dates and salt.
When done, remove from heat; add nuts and butter.
Cover surface closely with clear plastic wrap or waxed paper; cool to room temperature.
Cut each cake layer in half, using thread.
Fill between layers and spread over top.
Prepare frosting mix according to package directions.
Spread on sides and add 1 1/2 inch border of frosting on top of cake.
Store any leftover cake in the refrigerator.
Serving size: Complete recipe
Calories 3973 Calories from Fat 1238
% Daily Value*
Total Fat 143 g220.7%
Saturated Fat 49.5 g247.5%
Trans Fat 11.6 g
Cholesterol 64.5 mg21.5%
Sodium 3334.6 mg138.9%
Total Carbohydrates 662 g220.8%
Dietary Fiber 31.4 g125.4%
Sugars 451.8 g
Protein 35 g70.9%
Vitamin A 15.6% Vitamin C 2.6%
Calcium 23.6% Iron 21%
*Based on a 2000 Calorie diet