Easy Shmoo Torte with Butter Ripple
Caramel Sauce
| Yield |
|
20 servings (if cut 4x5) |
|
Ingredients |
|
Base |
|
|
|
1 pkg |
white angel food cake mix |
430 g |
|
1 ¼ cups |
cold water |
300 mL |
|
1 cup |
finely chopped pecans |
250 mL |
|
2 cups |
whipping cream |
500 mL |
|
3 Tbsp |
icing sugar |
45 mL |
|
1 tsp |
vanilla |
5 mL |
|
|
|
|
Sauce |
|
|
|
1 cup |
whipping cream |
250 mL |
|
1 Tbsp |
butter |
15 mL |
|
1 cup |
brown sugar |
250 mL |
|
3 Tbsp |
butter ripple schnaps |
45 mL |
|
|
|
|
|
|
| Directions |
Sauce: In medium saucepan, over
medium-low heat, mix together all sauce ingredients. Bring to
boil, stirring frequently. Boil 1-2 minutes, stirring
constantly. Remove from heat. Cover. Refrigerate until cold.
Cake: Combine cake mix and water in large bowl. Using
electric mixer, beat on low speed for 30 seconds. Scrape
batter from sides of bowl. Beat on medium speed for 1 minute.
Gently fold in pecans. Pour into ungreased 10-inch tube pan
(angel food cake pan). Bake at 350°F 40-50 minutes or until
top is lightly browned and cracks feel very dry and not
sticky. Do not underbake. Immediately turn pan upside down.
Cool completely, at least 2 hours. Whip cream until thickened.
Add icing sugar and vanilla into cream. Continue beating until
soft peaks form. Set aside. Remove cake from pan. Using an
electric or serrated knife, slice cake horizontally into 3
equal layers. Spread 1/3 of caramel sauce on bottom layer. Top
with about 1 cup of whipped cream. Top with middle layer of
the cake. Spread with 1/3 of caramel
sauce and 1 cup of whipped cream. Top with top layer of cake.
Spread with ½ remaining caramel sauce. Top and ice cake with
remaining whipping cream. Drizzle with remaining caramel sauce
over cake. Decorate with whole pecans if desired. Serve with
fruit if desired.
Source: Winnipeg Hydro Home Economists |
|
Nutrient Content |
|
Per Serving: Energy: 369.1 Kcal ·
Carbohydrate: 40.7 g · Protein: 4.1 g · Fat (Total): 21.6 g
· Calcium: 83.2 mg |
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