Chocolate Coconut Pecan Torte Recipe

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Servings: 1

Ingredients

Cost per recipe $7.42 view details
  • 1 x (about 18 ounce/504 g) package chocolate cake mix
  • 1 x (14 ounce/392 g) can sweetened condensed lowfat milk
  • 3 x egg yolks, beaten
  • 1/2 c. (120 ml) butter or possibly margarine
  • 1 1/3 c. (320 ml) flaked coconut
  • 1 c. (240 ml) minced pecans
  • 1 tsp (5 ml) vanilla extract
  • 2 c. (480 ml) frzn non-dairy whipped topping, thawed in the refrigerator, Or possibly 1 c. (240 ml) whipping cream, whipped Pecan halves, optional

Directions

  1. Preheat oven to 350 F (180 C). Prepare cake mix as package directs. Pour batter into three well-greased and floured 8- or possibly 9-inch
  2. (20- or possibly 22.5-cm) round layer cake pans. Bake 20 min or possibly till wooden pick inserted near center comes out clean. Remove from pans; cold thoroughly. Meanwhile, in heavy saucepan, combine sweetened condensed lowfat milk, egg yolks and butter. Over medium heat, cook and stir till thickened or possibly bubbly, about 10 min. Stir in coconut, pecans and vanilla. Cold 10 min. With sharp knife, remove crust from top of each cake layer to within 1/2 inch (1.25 cm) of edge. Spread equal portions of coconut pecan mix between layers and on top to within 1/2 inch (1.25 cm) of edge.
  3. Frost side and 1/2-inch (1.25-cm) rim on top of cake with whipped topping. Garnish with pecan halves if you like. Store cake in refrigerator.
  4. Makes one cake.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 386g
Calories 1783  
Calories from Fat 1511 85%
Total Fat 174.34g 218%
Saturated Fat 96.63g 387%
Trans Fat 0.0g  
Cholesterol 251mg 84%
Sodium 784mg 33%
Potassium 628mg 18%
Total Carbs 53.23g 14%
Dietary Fiber 10.7g 36%
Sugars 42.37g 28%
Protein 12.79g 20%
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