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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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An oldie from the Pillsbury bake off files, I forgot the year, but I like the cake. Ingredients:
1 pkg of moist supreme yellow cake mix (read description for recommended brand) |
1 cup of water |
1/3 cup of oil |
3 eggs |
1 tsp of almond extract |
1/2 cup of sliced toasted almonds |
2/3 cup of orange marmalade |
2/3 cup of softened butter |
5 cups of powdered sugar |
4 tbsp of half and half |
1/3 cup of orange marmalade |
Directions:
1. Preheat the oven to 350 degrees.
2. Grease 15 x 10 x 1 inch baking pan. Line bottom with parchment paper.
3. Prepare batter as directed on package using the water, oil and eggs.
4. Fold in almond extract.
5. Pour into prepared pan.
6. Bake for 20 to 25 minutes.
7. Cool 30 minutes until completely cool.
8. Toast almonds-spread in a single layer on cookie sheet, bake for 5 to 7 minutes-watch carefully, don't burn them. Cool.
9. Run knife around edges of cake pan to loosen the cake.
10. Invert on a clean work surface. Remove the parchment paper.
11. Cut cake crosswise into three equal pieces.
12. Place one layer on your prettiest serving platter.
13. Spread with half of the orange marmalade.
14. Top with another layer of cake.
15. Spread with the remaining orange marmalade.
16. Place with remaining layer on top.
17. In a large bowl, combine all frosting ingredients, except the orange marmalade, adding enough half and half for desired spreading consistency and beating until creamy. Reserve one cup of frosting for piping.
18. Add 1/3 cup of orange marmalade to frosting, blend well. Frost top and sides of torte with remaining orange marmalade frosting.
19. Press toasted almonds around the sides of the cake.
20. Spoon remaining plain frosting into a piping bag and pipe shells around the bottom edge of the cake.
21. Store in the refrigerator.
22. Cut cake layers can be hard to frost. (the crumb is hard to keep from spoiling all the frosting) *Almonds are a good disguise* To make a smoother more professional finish, first thin 1/2 cup of frosting with 1 teaspoon of half and half. Spread this thin frosting over the entire cake. Let the thin coat set up before putting the rest of the thick frosting on the cake.
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