Well in honor of my
First, not for the weak at heart
X_TREME CHOCOLATE DOUBLE NUT-CARAMEL LADYFINGER TORTE (say that 5 times fast)
* 1 1⁄2 cups semisweet chocolate morsels
* 2 (3-ounce) packages ladyfingers
* 1 (13-ounce) jar hazelnut spread
* 20 individually wrapped caramel candies
* 2 1⁄3 cups whipping cream
* 1 1⁄2 cups chopped pecans
* 1⁄3 cup confectioners' sugar plus 2 tablespoons
* 1 (8-ounce) package cream cheese, softened
* 2 tablespoons crème de cacao
* 3 (1-ounce) semisweet chocolate baking squares
Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.
Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.
Cook caramels and 1⁄3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.
Beat 1⁄3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended.
Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.
Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.
I have made this about 5 times and each time people pass out from pleasure. Tip make this one day in advance.
Next up b/c I have to have a strawberry cake on my birthday....this has fresh strawberries in it!
I think I'm going to do this one in cupcake fashion for all the kids....besides I want to borrow Bestie's cupcake tower for a decoration!
TRIPLE DECKER STRAWBERRY CAKE
- 1 (18.25-ounce) package white cake mix
- 1 (3-ounce) package strawberry gelatin
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped fresh strawberries
- 1 cup vegetable oil
- 1/2 cup milk
- Strawberry Buttercream Frosting
- Garnish: whole strawberries
Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)
Pour batter into 3 greased and floured 9-inch cakepans.
Bake at 350° for 23 minutes or until cakes spring back when lightly pressed with a finger.
Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill up to 1 week.
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Mix without pudding.To make ahead: Place finished cake in the refrigerator, uncovered, and chill for 20 minutes or until the frosting sets. Cover well with wax paper, and store in the refrigerator for up to 1 week. To freeze, wrap chilled cake with aluminum foil, and freeze up to 6 months. Thaw overnight in the refrigerator.
This frosting is tricky b/c of the butter content and fresh strawberries, so definitely not one to take on a hot summer day.
Winner of Funky Monkey snacks to be announced tonight so hurry for another chance to win