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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Here is another one I found in my old recipe file. This is easier than it looks. For a pretty effect, you can arrange the cherries and almond slices into flowers. Ingredients:
1 1/2 cups buttermilk baking mix |
3/4 cup sugar |
1/3 cup cocoa |
1 egg |
2/3 cup milk |
2 tablespoons shortening |
1 teaspoon vanilla |
1/2 cup cherry preserves or 1/2 cup strawberry, presesrves |
2 cups chilled whipping cream |
1 cup powdered sugar |
1/2 cup cocoa |
1 teaspoon vanilla |
halved maraschino cherry (optional) |
sliced almonds (optional) |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour a 8 x 8-inch square pan.
3. In large bowl, add baking mix, sugar, cocoa, egg, milk, shortening, and 1 teaspoon vanilla.
4. Beat on low speed for 30 seconds, then on medium speed for four minutes.
5. Pour into prepared pan.
6. Bake for 30 minutes or until toothpick inserted in center comes out clean.
7. Cool on wire rack for 10 minutes.
8. Remove from pan.
9. Cool completely.
10. Carefully split cake to make two layers.
11. Spread bottom layer with preserves.
12. Spread 1 cup of chocolate cream over preserves.
13. Top with second layer.
14. Frost top and sides of cake with remaining chocolate cream. Garnish with cherries and almond slices if desired. Refrigerate any remaining torte.
15. For chocolate cream: beat 2 cups chilled whipping cream, 1 cup powdered sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a chilled bowl until stiff.
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