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Butter Cream Torte Recipe
|Finely crushed vanilla wafers||2 Cup (32 tbs)|
|Sifted confectioners' sugar||2 Cup (32 tbs)|
|Finely chopped nuts||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Chopped maraschino cherries||1⁄2 Cup (8 tbs), drained|
Serving size: Complete recipe
Calories 4730 Calories from Fat 3011
% Daily Value*
Total Fat 336 g516.7%
Saturated Fat 190.5 g952.7%
Trans Fat 2.8 g
Cholesterol 1665 mg555%
Sodium 798.1 mg33.3%
Total Carbohydrates 374 g124.6%
Dietary Fiber 11.4 g45.4%
Sugars 296.8 g
Protein 46 g92.2%
Vitamin A 133.6% Vitamin C
Calcium 54.7% Iron 22.6%
*Based on a 2000 Calorie diet
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.