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Christmas- Chocolate Cream Torte Recipe

In an effort to try and make new no-sugar’ added treats for David, I find myself re-inventing some desserts.  Such was the case with this cake.  Wanting something that looked a little more festive for Christmas, I’ve taken the Cake-in-the-Pan recipe, layered it with a yummy cream filling and topped that off with a delicious chocolate butter cream frosting . . . . added  cherries for a little color.

 

 

Best part you can make this whole recipe either with regular sugar / powdered sugar or you can make it 50% no-sugar added by replacing half the sugar with Splenda® and Splenda® powdered sugar.  I’ve made it both ways – but I guess we’ve become accustomed to Splenda® as we both liked the 50% no-sugar cake better.

So here we go, this is what you’ll need to make my cake or as I call it  . . .

Christmas Cream Torte

Cake

  • Mix 1/2 recipe of the Cake-in-the-Pan (Regular recipe or 50% no-sugar recipe using Splenda®)
  • Pour batter into a lipped cookie sheet pan that has been lined with parchment paper.  Lightly spray paper with spray oil.  Note:  I used a 10″ x 14″, but a 9″ x 13″ will work just as well.
  • Bake in a pre-heated 350 degree oven for approximately 11 -12 minutes. Watch it carefully, as it cooks fast.
  • Remove from oven and let cake completely cool

Cream Filling

  1. Let cream cheese come to room temperature
  2. Add powdered sugar and cool whip, beat with electric mixer until fluffy and well blended
  3. Set aside

 

Frosting

  • 3 TBSP melted butter (please no margarine !)
  • 3 cups powdered sugar (regular or Splenda powdered sugar)
  • 1/4 cup cocoa
  • Enough water to blend smoothly to consistency you want.  Note:  If you plan on icing the sides, you may want to make the frosting a little thicker.
  • Set aside

Cake Assembly

  • While the cooled cake is still resting on the pan, cut it into three (3) equal pieces. A serrated knife makes a cleaner cut.
  • Each piece will be about 4-3/4″ x 10″ in size. If the edges are hard, use a knife to trim off the edge.
  • On a cake plate or cake cardboard, place the first layer.
  • Place about half of the filling and spread evenly all the way to the edge. Place another layer of cake and more filling.  Note:  You may find you don’t want to use all the filling.  I saved a little to serve on the side with a slice of cake.
  • Place final layer on top.
  • Cover with plastic wrap and let cake cool-set in the refrigerator for about one hour.
  • Spread the chocolate butter cream frosting on top of cooled cake. You can frost the sides if you like, I just let some of the frosting spill down the sides.

Optional: Place some maraschino cherries on top or use a paper doily and sprinkle powdered sugar over the top for a snowflake look.

Refrigerate and enjoy.

According to David this is his FAVORITE cake ever . . . no ice cream needed . . . every bite is delicious.  Might add he could sit down and eat the filling by itself he likes it so much.

Watch for my angel story next time.  Happy shopping !!!

 

 

 

 

 

 

 

 

 

 

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