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Butterscotch torte

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Ingredients/Components

graham cracker crumbs - 2 c
sugar
eggs - 6 item
vanilla - 2 tsp
flour - 1 tsp
brown sugar
water - 1/4 c
almond extract - 1 tsp
baking powder - 1 tsp
well beaten egg - 1 item
whipping cream
oleo - 1/4 c
orange juice - 1/4 c
walnuts - 1 c

How to make butterscotch torte:

Frosting:2 c. whipping cream3 tsp. sugar Butterscotch Sauce:1 c. brown sugar1/4 c. water1 tsp. flour1/4 c. oleo1 well beaten egg1/4 c. orange juice1/2 tsp. vanilla Beat egg yolks; add sugar, baking powder and flavorings. Beat egg whites until stiff. Fold in egg mixture. Fold in nuts and graham cracker crumbs. Put in 3 (8 or 9-inch) pans, lightly greased and lined with waxed paper. Bake at 325° for 30 to 35 minutes. Cool.

Frosting: Beat whipping cream and sugar together until stiff. Put between sides and on top of torte.

Sauce: Cook ingredients until thick. Cool and drizzle over top and sides of torte. Refrigerate.

This torte is better if made hours before being served.

Recipe categories: Desserts, Cakes, Low sodium.

Rating:

Average rating: 3, total votes: 8

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sugar, vanilla, milk, chopped nuts, raisins, cool whip whipped topping, thawed