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Candy Bar Torte

Ingredients

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Directions

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  • Reserve half of one candy bar for garnish. Break up remaining bars. Heat and stir broken candy and water in a small saucepan over low heat until melted. Cool 20 minutes. Grease and flour three 9 x 1-1/2-inch round cake pans.

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  • Combine flour, baking powder, and baking soda; set aside. Beat butter or margarine in a large mixing bowl with an electric mixer on medium speed 30 seconds. Add the 1-1/2 cups sugar; beat until fluffy. Beat in egg yolks; beat in melted candy. Add flour mixture and buttermilk alternately to candy mixture, beating after each addition. Wash beaters thoroughly.

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  • Beat egg whites in another bowl until soft peaks form (tips curl). Gradually beat in the 1/4 cup sugar; beat until stiff peaks form (tips stand straight). Fold into batter. Divide batter evenly among prepared pans.

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  • Bake in a 350 degree F oven for 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove cakes from pans. Cool.

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Instructions Checklist
  • To serve, spread jam between layers; frost top and sides of assembled cake with Whipped Cream Frosting. Chop reserved candy; sprinkle on top of cake. Makes 12 servings.

Nutrition Facts (Candy Bar Torte)

610 calories; 34 g total fat; 11 g saturated fat; 113 mg cholesterol; 313 mg sodium. 72 g carbohydrates; 1 g fiber; 7 g protein; 2089 IU vitamin a; 172 mg calcium; 2 mg iron;

Whipped Cream Frosting

Ingredients

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Directions

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  • Beat whipping cream with sifted powdered sugar and vanilla until soft peaks form (tips curl).

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