Who doesn’t like torte recipes? Enjoy a list of the best recipes for you to prepare today! Let’s go to the kitchen!
EASY CHOCOLATE GRAHAM TORTE
Line 13″x9″x2″ pan with a layer of graham cracker squares. Prepare 1
large (6 oz.) package of instant sugar-free chocolate pudding as
directed on the package. Spread over graham cracker layer. Place in
refrigerator to let set a little.
Layer another layer of graham cracker squares over the pudding.
Prepare a second package of chocolate pudding as above and spread
over graham crackers. Refrigerate. Torte may be topped with
whipped cream or Dream Whip when served. This easy dessert is one
that anyone may enjoy.
LOW CAL RHUBARB TORTE
1 c. flour
1/2 c. butter or oleo
5 tbsp. powdered sugar
1/8 tsp. salt
2 eggs
1 1/2 c. Sugar Twin
1/4 c. flour
3/4 tsp. baking powder
3 c. rhubarb
Crust: Mix 1 cup flour, butter, powdered sugar, and salt together. Pat
into a 12 x 7 x 1/2 inch cake pan. Bake 10 minutes at 375 degrees.
Remove from oven and cool slightly. Filling: Mix eggs, Sugar Twin,
1/4 cup flour, baking powder, and rhubarb together. Cover the crust
with this mixture. Bake 35 to 40 minutes at 375 degrees.
TORTE RECIPES: BROWNIE TORTE
1 1/2 c. chilled whipping cream
3 tbsp. Fruit Sweet or to taste
1 tsp. vanilla
Prepare Fudge Sweet Brownies (see recipe below). Whip cream, Fruit
Sweet and vanilla and use as filling and topping for layers of brownies.
Low-Fat Substitute: About 3 cups frozen whipped topping, thawed.
Substitute your favorite flavoring for the vanilla, such as 1 tablespoon
instant coffee or 1 tablespoon concentrated orange juice.
TORTE RECIPES: AU CHOCOLA
1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside. Combine the butter or oil,
Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid
mixture, blending one at a time. Add the flour mixture to the liquid
mixture alternately with the milk. Whip the egg whites to stiff peaks
and fold in gently but thoroughly. Bake at 350 degrees for 1/2 hour in
2 (9″) round greased and floured tins. Test. Cake will spring back
when lightly touched. For a drier cake, bake until the cake draws
away from the edge of the pan. Cool.
–FILLING–
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla
Blend together. Cream cheese may be warmed slightly to soften for
blending. Fill cake, then frost with whipped cream sweetened to taste
with Fruit Sweet, flavored with vanilla or your favorite flavoring.
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Drizzle melted Fruit Sweet around edge of cake. *optional – put thinly
sliced strawberries on top.
