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White Mountain Apricot Torte

Love.Food's picture
  Eggs 2 Small
  Milk 1 1⁄2 Cup (24 tbs)
  Vegetable shortening 3 Tablespoon, melted
  Pancake mix 1 Cup (16 tbs)
  Golden apricot filling 1 Cup (16 tbs)

Beat eggs with milk and melted shortening in a medium size bowl; stir in pancake mix, then beat just until smooth.
Heat a 7 inch frying pan.
Test temperature by sprinkling on a few drops of water; when drops bounce about, temperature is right.
Pour batter.about 1/3 cup at a time, into pan, tilting pan to cover bottom completely.
Bake 1 to 2 minutes, or until bubbles appear on top and underside is golden; turn; brown other side.
Repeat with remaining batter to make 8 pancakes.
As pancakes are baked, spread with golden apricot filling and stack on an ovenproof plate; spoon snow mountain frosting on top.
Bake in very hot oven (450°) 5 minutes, or until peaks of frosting are tipped with gold.
Cut in wedges; serve hot.golden apricot filling Combine 1 cup apricot preserves (from a 12 ounce jar), 4 tablespoons (1/2 stick) butter or margarine, and 1/2 teaspoon rum flavoring or extract in a small saucepan.
Heat, stirring constantly, just until butter or margarine melts.snow mountain FROSTiNG Prepare 1 package fluffy white frosting mix, following label directions; fold in 1/4 cup flaked coconut (from an about-3-ounce can).

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 199 Calories from Fat 76

% Daily Value*

Total Fat 8 g13%

Saturated Fat 2.5 g12.4%

Trans Fat 0.7 g

Cholesterol 46.1 mg15.4%

Sodium 208.2 mg8.7%

Total Carbohydrates 27 g8.9%

Dietary Fiber 0.34 g1.4%

Sugars 12.3 g

Protein 4 g8.6%

Vitamin A 6.6% Vitamin C

Calcium 10.5% Iron 4.6%

*Based on a 2000 Calorie diet

White Mountain Apricot Torte Recipe