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Butter Brickle Crunch Torte Recipe

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This recipe for Butter Brickle Crunch Torte, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Martin
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (18 1/2 oz.) German chocolate cake mix
1 cup chopped pecans
1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
6 cups butter brickle ice cream

Directions:
Directions:
Combine cake mix, pecans, butter and sugar in large bowl. Mix until blended. Turn into unbuttered pan (15 1/2 x 10 1/2 x 1 inch). Bake in preheated 400 oven. for 12 minutes. Remove from pan and stir with fork until crumbly. Cool completely. Divide into 3 equal parts. Press 1/3 of cake mixture into 9x9 inch pan. Spread with half of the ice cream. Repeat, ending with the last third of crumb mixture. Freeze several hours until firm. Remove from freezer 20 minutes before serving.

 

 

 

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