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Confetti Cream Torte Recipe
|Flour||1 Cup (16 tbs) (Pillsbury's Best, sifted Regular / Instant Blending)|
|Baking powder||1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1602 Calories from Fat 234
% Daily Value*
Total Fat 26 g40.1%
Saturated Fat 7.9 g39.7%
Trans Fat 0 g
Cholesterol 1057.4 mg
Sodium 1519.2 mg63.3%
Total Carbohydrates 298 g99.5%
Dietary Fiber 3.4 g13.5%
Sugars 202.7 g
Protein 44 g88.7%
Vitamin A 24.4% Vitamin C
Calcium 33.8% Iron 59.4%
*Based on a 2000 Calorie diet
Combine flour with baking powder and salt.
Beat eggs and vanilla extract at high speed of mixer until foamy.
Gradually add sugar; continue beating until thick and ivory colored.
Do not underbeat.
Fold in dry ingredients, one-third at a time, using wire whip or rubber spatula.
Pour into pans.
Bake at 350° for 25 to 30 minutes until cake springs back when touched lightly in center.
Cool in pans 5 minutes; remove from pans.
Split layers in half crosswise to make 4 thin layers.
Fill and top with Confetti Cream.
Frost sides with whipped cream.