Red White N Blue Torte Recipes
RED, WHITE 'N' BLUE TORTE
My guests see fireworks when I turn a frozen pound cake into a patriotic pleaser! Assemble this tempting torte early in the day and keep it in the refrigerator until it's time for dessert. -Margery Bryan, Moses Lake, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 pieces
Number Of Ingredients 4
Steps:
- Cut cake horizontally into 3 layers. Place the bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. replace top of cake. , Frost top and sides with whipped topping. Refrigerate for several hours before slicing.
Nutrition Facts : Calories 222 calories, Fat 9g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 148mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
RED, WHITE 'N' BLUE TORTE
In Royal City, Washington, Margery Bryan has guests seeing fireworks when she turns frozen pound cake into a patriotic pleaser. Assemble the tempting torte early in the day and keep it in the refrigerator until it's time for dessert.
Provided by Allrecipes Member
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Split cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. replace top of cake. Frost top and sides with whipped topping. Refrigerate for several hours before slicing.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 32.9 g, Cholesterol 53.8 mg, Fat 10.5 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 146 mg, Sugar 22 g
BLUE VELVET COCONUT TORTE
This elegant and luscious Blue Velvet Coconut Torte is a welcome addition to any holiday buffet. Made with Betty Crocker™ Super Moist™ white cake mix, coconut and white chocolate.
Provided by Heather Baird
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, water, oil, buttermilk and egg whites with electric mixer on medium speed. Beat in melted white chocolate. Add about 20 drops blue food color to batter; mix well. Scrape down bowl; mix again until no white streaks remain. Pour batter into pans. Bake as directed on cake mix box for 2 (9-inch) rounds. Cool cakes completely before frosting.
- Level each cake using large serrated knife or cake leveler. Cut each cake in half horizontally so there are four cake layers total. Reserve 1/2 cup frosting for later use; use remaining frosting to fill and frost entire cake.
- Press coconut onto top and sides of cake. Transfer reserved 1/2 cup frosting to decorating bag fitted with large star tip. Pipe rosettes around top edge of cake. Top each rosette with silver button. Press candy snowflakes standing upright into top of cake. Store cake loosely covered.
Nutrition Facts : ServingSize 1 Serving
RED, WHITE 'N' BLUE TORTE
In Royal City, Washington, Margery Bryan has guests seeing fireworks when she turns frozen pound cake into a patriotic pleaser. Assemble the tempting torte early in the day and keep it in the refrigerator until it's time for dessert.
Provided by Allrecipes Member
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Split cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. replace top of cake. Frost top and sides with whipped topping. Refrigerate for several hours before slicing.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 32.9 g, Cholesterol 53.8 mg, Fat 10.5 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 146 mg, Sugar 22 g
BLACK-AND-WHITE CHOCOLATE TORTE
Layers of chocolate and a fluffy whipped topping give this cake an irresistible and elegant look.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In 2-quart saucepan, cook unsweetened chocolate, butter and hot water over medium heat, stirring occasionally, until melted and smooth. Remove from heat; cool 5 minutes. In large bowl, mix flour, brown sugar, baking soda and salt. Add melted chocolate mixture, beating just until blended. Add eggs, one at a time, beating until blended. Beat in sour cream and vanilla. Pour batter into pans.
- Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 1-quart saucepan, mix granulated sugar, liqueur and 1 tablespoon water. Heat to boiling, stirring occasionally, until sugar is dissolved; remove from heat. Cool completely.
- In medium microwavable bowl, microwave 1/2 cup of the whipping cream and the white chocolate uncovered on High 45 to 60 seconds or until mixture can be stirred smooth with whisk. Cover surface directly with plastic wrap; refrigerate 30 minutes or until cooled but not firm.
- Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Brush about 2 tablespoons coffee mixture over cut side of each layer; let stand 1 minute.
- In large bowl, beat white chocolate mixture and remaining 3 cups whipping cream with electric mixer on medium-high speed until soft peaks form. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup whipped cream mixture to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1 cup whipped cream mixture. Repeat with remaining layers. Frost side and top of cake with remaining whipped cream mixture. Store loosely covered in refrigerator.
Nutrition Facts : Calories 789, Carbohydrate 80 g, Fat 9 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 403 mg
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