Midnight Torte Recipe
Here are simple instructions on what to do and how to make midnight torte. The european midnight torte is eaten as a dessert. This diabetic dish of midnight torte is really tasty. Don't miss this midnight torte recipe!
Ingredients
1/2 cup solid shortening
1/2 cup granulated sugar
2 tsp cold water
3 eggs
2 1/4 cup cake flour
2/3 cup cocoa
1 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/3 cup water
1 tsp vanilla extract
2 tsp almond extract
1/2 cup Cherry Topping
1/4 cup Powdered Sugar
Directions
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.
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.
