Butterscotch Torte

Butterscotch Torte

"It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. --Lavonne Hartel Williston. North Dakota"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside. In a large mixing bowl, beat egg yolks and sugar until thicken and lemon-colored. Add vanilla; mix well. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. Gradually fold in egg whites. Pour into prepared pans. bake at 325 degrees F for 20-25 minutes or until lightly browned. Cool for 10 minutes before removing from pans to wire racks.
  2. For topping, combine brown sugar, flour and salt in a saucepan. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir some of the hot mixture into beaten egg; return to pan, stirring constantly. Cook and stir until nearly boiling; reduce heat. Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla. Cool completely.
  3. In a mixing bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff. Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

This is super yummy! The only things I changed were: 1. Instead of making my own whipped cream, I used Cool Whip because it will keep longer. and 2. I spread the whipped topping over the ent...

This cake is delicious! My husband and sons love it. Word of warning however - it requires patience. When i first started making this cake years ago, it was hard for me to separate eggs and und...

Other stories that may interest you