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Strawberry Macaroon Torte Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Coconut macaroon mix||13 Ounce (1 Package)|
|Yellow cake mix||10 Ounce (1 Package)|
|Strawberry cream filling||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2799 Calories from Fat 1379
% Daily Value*
Total Fat 157 g241.4%
Saturated Fat 87 g434.9%
Trans Fat 0 g
Cholesterol 338.6 mg
Sodium 3077.4 mg128.2%
Total Carbohydrates 325 g108.3%
Dietary Fiber 9.8 g39.3%
Sugars 141.6 g
Protein 35 g69.7%
Vitamin A 71.7% Vitamin C
Calcium 10.4% Iron 0.13%
*Based on a 2000 Calorie diet
Microwave 2 to 3 minutes on high or until dissolved.
Blend butter with macaroon mix.
Press one quarter of mixture firmly and evenly in bottom of a 9-inch cake dish.
Set remaining mixture aside.
Prepare cake mix according to package instructions.
Pour half the batter over macaroon mixture in a cake dish.
Sprinkle one quarter of macaroon mixture evenly over batter, making sure it goes all the way to the edge.
Microwave 4 to 4 1/2 minutes on high, or until a wooden pick in the center comes out clean.
Turn out on cake rack and cool.
Repeat procedure for the second layer.
Place one layer on serving dish, and spread a layer of strawberry cream filling on top of it.
Put the second layer of cake on top and put the remaining filling on top.