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Butter Cream Torte

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Ingredients
  Finely crushed vanilla wafers 2 Cup (32 tbs)
  Butter/Margarine 1⁄2 Pound
  Sifted confectioners' sugar 2 Cup (32 tbs)
  Eggs 4
  Finely chopped nuts 1⁄2 Cup (8 tbs)
  Whipping cream 1 Cup (16 tbs), whipped
  Chopped maraschino cherries 1⁄2 Cup (8 tbs), drained
Directions

Spread 1 cup of the vanilla wafers in the bottom of a 9 inch square cake pan.
Combine the butter, softened with the sugar, and cream well.
Add 4 eggs, one at a time, beating well after each addition until well blended.
Stir in the nuts.
Spoon this mixture over the wafers in the bottom of the cake pan.
Sprinkle 3/4 cup of the wafers on top of the mixture.
Whip cream, fold in cherries.
Spread over wafers.
Sprinkle remaining wafers over the top layer of whipped cream mixture.
Refrigerate at least 12 hours.
Cut in squares.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday, Party

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