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Snowy Lemon Filled Torte Recipe
|Milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Lemon juice from concentrate||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|White cake mix||18 1⁄2 Ounce (1 Package)|
|Frozen non dairy whipped topping||4 Ounce, thawed (1 Container)|
Serving size: Complete recipe
Calories 2596 Calories from Fat 562
% Daily Value*
Total Fat 60 g92.9%
Saturated Fat 29.5 g147.6%
Trans Fat 0 g
Cholesterol 409.9 mg
Sodium 3894.9 mg162.3%
Total Carbohydrates 487 g162.5%
Dietary Fiber 1 g4.1%
Sugars 257.3 g
Protein 42 g84.8%
Vitamin A 17.3% Vitamin C 104.3%
Calcium 98.9% Iron 5.6%
*Based on a 2000 Calorie diet
In medium bowl, beat sweetened condensed milk and egg yolks.
Stir in ReaLemon, rind and food coloring if desired.
Chill 30 minutes.
Meanwhile, prepare cake mix as package directs.
Pour batter into two well-greased and floured 8-or 9-inch round layer cake pans.
Bake 30 minutes or until lightly browned.
Remove from pans; cool thoroughly.
With sharp knife, remove crust from top of each cake layer and split each layer.
Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge.
Frost side and 1-inch rim on top of cake with whipped topping.
Garnish as desired.
Store covered in refrigerator.