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Butterscotch Torte Recipe

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

Evie Berge
Added: Monday, August 6, 2007


6 egg yolks
1 tsp. baking powder
1 1/2 c. sugar
2 tsp. vanilla
2 c. graham cracker crumbs
1 c. chopped walnuts or pecans
6 egg whites beaten
Middle layer:
1 pint whipping cream
1 c. brown sugar
1 T. flour
1/4 c. butter
1/4 c. orange juice
1 beaten egg
1 tsp. vanilla

With electric mixer, beat egg yolks until creamy. Add sugar, baking powder and vanilla. Beat until sugar is dissolved. Stir in cracker crumbs and nuts. Fold in egg whites. Put in 9 X 13 greased cake pan. Bake at 350į for 30-35 minutes until top springs back when pressed. Donít overbake. Cool.
Middle layer: Whip one pint of whipping cream. Spread over cooled torte.
Mix brown sugar and flour together. Add egg, butter and orange juice. Cook in double boiler until thick. OR microwave in 2 minute increments until thick. Stir well between cooking times in order to work in the butter. Add vanilla. Cool thoroughly. Spread over whipped cream. Refrigerate.

This is best if made ahead at least 2 days.




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