Midnight Torte Recipe




 Solid shortening1⁄2 Cup (8 tbs)
 Granulated sugar1⁄2 Cup (8 tbs)
 Cold water2 Teaspoon
 Cake flour2 1⁄4 Cup (36 tbs)
 Cocoa2⁄3 Cup (10.67 tbs)
 Baking soda1 1⁄4 Teaspoon
 Baking powder1⁄2 Teaspoon
 Salt1 Teaspoon
 Water1 1⁄3 Cup (21.33 tbs)
 Vanilla extract1 Teaspoon
 Almond extract2 Teaspoon
 Cherry topping1⁄2 Cup (8 tbs)
 Powdered sugar1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3388 Calories from Fat 1282

% Daily Value*

Total Fat 145 g223.2%

Saturated Fat 43.2 g215.8%

Trans Fat 13.5 g

Cholesterol 634.4 mg

Sodium 4098.5 mg170.8%

Total Carbohydrates 512 g170.8%

Dietary Fiber 88 g351.8%

Sugars 135.8 g

Protein 97 g193.4%

Vitamin A 14.6% Vitamin C

Calcium 70.5% Iron 140.6%

*Based on a 2000 Calorie diet


Cream the shortening until fluffy and gradually beat in granulated sugar replacement, 2 T. (30 mL) cold water and eggs, one at a time.
Combine cake flour, cocoa, baking soda, baking powder and salt in sifter.
Combine 1 1/2 c. (340 mL) water and extracts in bowl or pitcher.
Sift flour mixture alternately with water into creamed mixture.
Beat until blended.
Pour evenly into four 9 in. (23 cm) round cake pans, well greased and floured.
Bake at 350°F (175°C) for 15 to 20 minutes, or until done.
Remove from pans; cool completely.
Spread bottom cake layer with one-third of cherry topping.
Add second cake layer and one-third of the topping; repeat.
Top with final cake layer.
Dust with sifted powdered sugar replacement.