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Torte Cake & Pencil Cake Recipes



We have the best neighbors in the country. Our neighbor’s son came a couple of days ago and cut all our hay.  He did such a beautiful job, looked like artwork in the field with all the swirls and curves.


Hear we’re supposed to get rain next few days – that will be a nice change as it is also going to drop the temperatures into the high 80’s. We’ve been over 100 all week.  In fact, at 6pm yesterday it was 103.  That’s too much even for this Texan.


Now, for those recipes. Haven’t made either one, but they do look like they would be delicious . . . especially the torte one.  Of course, I would do some of it differently. . .  like put frosting as the top layer instead of the pudding.


Both of these are from a Duncan Hines (DH) recipe booklet; so all you need do is get a couple of cake mixes plus a few extras and you’ll have two eye-catching cakes.

Ribbon Torte

(12-16 servings)



  • 1 package DH Deluxe Fudge Marble Cake Mix
  • 3 large eggs
  • 1/3 cup oil (or butter)
  • 1-1/2 cup water
  • 1 cup whipping cream
  • 1 cup milk
  • 1 package (4-serving size)chocolate instant pudding


  1. Preheat oven to 350 degrees.
  2. Grease & flour two 8 x 1-1/2 –  or  – 9 x 1-1/2 round pans
  3. Combine dry cake mix, eggs, oil and water in large bowl. Mix as directed on package but DO NOT add contents of small package.
  4. Turn half of batter (about 2-1/2 cups) into one pan
  5. Blend contents of small packet into remaining batter and turn into other pan
  6. Bake and cool layers as directed on package
  7. Chill cooled layers to make splitting easier. Split into thin layers **
  8. Whip cream until stiff. Blend in milk and pudding mix.  Let sit 1 minute.
  9. Place one chocolate layer on plate; spread 1/4 pudding mixture over layer. Top with remaining layers, alternating light and dark layers and spreading the pudding mixture between each layer.
  10. Frost top layer with pudding mixture.
  11. Refrigerate until ready to serve.

** Cut tops off before splitting to level each cake. This will make the cake easier to ‘stack’.


For those with little ones returning to school, this cake looks like it would be fun to make.

Pencil Cake

pencilcake(12-16 servings)


  • 1 package DH cake mix (any flavor)
  • 3 large eggs
  • 1/3 cup oil (or butter)
  • 1-1/2 cup water
  • 5 cups sifted confectioners’ sugar
  • 3/4 cup Crisco shortening
  • 1/3 cup non-dairy creamer
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Food coloring – red and yellow
  • Chocolate jimmies



  1. Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 inch pan
  2. Combine dry cake mix, eggs and amount of water & oil as directed on package
  3. Pour batter into pan and bake according to package directions
  4. Allow cake to cool


  1. Combine confectioners’ sugar, shortening, non-dairy creamer, water, vanilla and salt in large mixing bowl.
  2. Beat frosting for 3 minutes at medium speed. Increase to high speed and beat 5 minutes more.
  3. Add more confectioners’ sugar to thicken or water to thin frosting as needed.
  4. Measure small amount of frosting and tint pink with red food color.
  5. Color remaining frosting with yellow food color.


  1. Cut cooled cake as shown in diagram
  2. Arrange in pencil shape on large plate or platter
  3. Spread pink frosting on cake for eraser at one end and for wood at other end
  4. Spread yellow frosting over remaining cake
  5. Decorate with chocolate jimmies for pencil tip and eraser band.

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