[realfood] French Silk Torte Cake

French Silk Torte Cake

 

2 1/2 cups flour

2 cups sugar

2 1/4 teaspoons baking soda

1 1/2 teaspoons salt

3 eggs

4 packets (1 ounce each) Nestle Toll House Choco Bake

1/2 cup vegetable oil

2 3/4 cups sour cream

1 1/2 teaspoons vanilla extract

Filling (see recipe)

Frosting (see recipe)

 

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.

Place flour, sugar, baking soda and salt in large bowl. Stir well. Add eggs, Choco Bake, vegetable oil, sour cream and vanilla. Mix on low speed for 30 seconds, then beat on high speed 3 minutes, scraping bowl occasionally.

Pour into prepared pans. Bake in preheated oven 30 to 40 minutes or until cakes test done. Cool in pan 3 to 5 minutes, turn out onto racks and cool thoroughly.

Prepare filling. Slice each layer in half horizontally to make four thin layers. Spread filling between each layer, stacking layers as they are filled.

Prepare frosting. Pour on top of cake and spread down sides. Makes 16 servings.

 

Filling:

1/2 cup (1 stick) butter

1 1/4 cup powdered sugar

3 ounces Nestle Toll House Choco Bake

1 teaspoon vanilla extract

1/2 cup egg substitute (equivalent to 2 eggs)

 

In bowl, cream butter. Add powdered sugar and mix until smooth. Blend in Choco Bake and vanilla. Add egg substitute, half at a time, beating 5 minutes after each addition. Refrigerate to thicken.

 

Frosting:

1/3 cup peanut butter

1/4 cup ( 1/2 stick) butter

6 ounces semisweet chocolate chips

 

Place all ingredients in microwave-safe dish. Microwave on high (100% power) 1 minute; stir until smooth. Let sit 1 to 2 hours at room temperature to allow frosting to thicken.

 

Source: This recipe earned Robin Laabs of Milwaukee third place and $25 in the Nestle Toll House Choco Bake Challenge at the Wisconsin State Fair in 2001.  Published in the Milwaukee Journal Newspaper August 8, 2001

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