TORTE PANS RECIPES

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PUMPKIN TORTE RECIPE: HOW TO MAKE IT



Pumpkin Torte Recipe: How to Make It image

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
4 large eggs
1/2 cup 2% milk
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Pecan halves, toasted

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

Nutrition Facts : Calories 476 calories, FatContent 24g fat (12g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 367mg sodium, CarbohydrateContent 58g carbohydrate (41g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

CHOCOLATE BAVARIAN TORTE RECIPE: HOW TO MAKE IT



Chocolate Bavarian Torte Recipe: How to Make It image

Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 7

1 package devil's food cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy whipping cream, whipped
2 tablespoons grated semisweet chocolate

Steps:

  • Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.

Nutrition Facts : Calories 495 calories, FatContent 33g fat (16g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 475mg sodium, CarbohydrateContent 45g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

More about "torte pans recipes"

PUMPKIN TORTE RECIPE: HOW TO MAKE IT
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Desserts
Calories 476 calories per serving
  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
See details


CHOCOLATE BAVARIAN TORTE RECIPE: HOW TO MAKE IT
Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Desserts
Calories 495 calories per serving
  • Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.
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See details


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Jul 15, 2021 · This recipe for Hungarian walnut torte or dios torta (DEE-oosh TOORR-taw) is from Dorothy Bardoczi. Some people toast their walnuts before they grind them, but this recipe doesn't call for it. Dorothy bakes this sponge cake in a tube pan, but we prefer to use three (8-inch) round cake pans.
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See details


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See details


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See details


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