Serves: 5
Total Calories: 1,012
Fudge Torte:
Heat oven to 350°. Grease and flour 2 (8-inch) cake pans. In large bowl, blend ingredients at LOW speed until moistened. Beat for 2 minutes at highest speed. Pour into pans. Bake for 30–40 minutes or until toothpick comes out clean. Cool cake in pans on cooling rack for 15 minutes. Remove from pans and cool completely. Split each layer in half, forming 4 layers. Fill and frost with Sour Cream Filling.
Sour Cream Filling:
In large bowl, combine sour cream, sugar, and coconut. Gently fold in whipped topping. Use to fill between layers and to frost sides and top of Torte. Store covered in refrigerator.
This Four-Day Make-Ahead Sour Cream Fudge Torte recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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