Toasted Almond Torte Recipe
Introduce this toasted almond torte to your craving taste buds. They'll never ever want anything else for a long time to come. If you plan to cook an out of the ordinary dessert, then you should probably go for this toasted almond torte. Stock up on nuts as you will want to make this toasted almond torte time and again. Whenever I have european friends visiting I always prepare toasted almond torte which is most loved by them. A real hit every time, this toasted almond torte is not to be missed!
Ingredients
1/2 cup semi-sweet chocolate pieces
1 package(about 18 ounces) yellow cake mix
2 eggs Water
1 package (6 ounces) sliced almonds
1 package (15 ounces) creamy fudge frosting mix
1/2 cup (1 stick) butter or margarine
1 tablespoon instant coffee
1 package (15 ounces) creamy vanilla frosting mix
1 1/2 cups 10X (confectioners' powdered) sugar
Directions
1. Cut six 3-inch rounds from wax paper; shape each into a cone; fasten with cellophane tape.
2. Melt chocolate pieces in the top of a double boiler over simmering water; cool, then spread thinly inside' paper cones to cover completely. Stand each upright in a small bottle; chill.
3. Prepare cake mix with eggs and water, following label directions. Divide batter between two greased 9-inch layer cake pans.
4. Bake in moderate oven (350°) 30 minutes; or until layers spring back when lightly touched with fingertip. Cool in pans on wire racks 10 minutes; loosen around edges with inarrow spatula; cool completely on racks.
5. While cakes bake, spread almonds in a shallow pan; heat in same oven 10 minutes, or until lightly toasted.
6. Prepare fudge frosting mix, with 1/4 cup of butter or margarine and warm water, following label directions.
7. Dissolve instant coffee in 1/4 cup warm water in a medium-sile bowl;
add vanilla frosting mix
2. Melt chocolate pieces in the top of a double boiler over simmering water; cool, then spread thinly inside' paper cones to cover completely. Stand each upright in a small bottle; chill.
3. Prepare cake mix with eggs and water, following label directions. Divide batter between two greased 9-inch layer cake pans.
4. Bake in moderate oven (350°) 30 minutes; or until layers spring back when lightly touched with fingertip. Cool in pans on wire racks 10 minutes; loosen around edges with inarrow spatula; cool completely on racks.
5. While cakes bake, spread almonds in a shallow pan; heat in same oven 10 minutes, or until lightly toasted.
6. Prepare fudge frosting mix, with 1/4 cup of butter or margarine and warm water, following label directions.
7. Dissolve instant coffee in 1/4 cup warm water in a medium-sile bowl;
add vanilla frosting mix
