Butter Nut Crunch Torte

Ingredients

• 1 1/2 cups walnuts finely chopped
• 1 1/2 cups vanilla wafer crumbs
• 1 1/4 cups light brown sugar packed
• 3/4 cup (1 1/2 sticks) butter melted
• 1 (18.25 ounce) box devils food cake mix*
• 2 cups heavy or whipping cream whipped

Instructions

1. Heat oven to 350 degrees F.
2. In a large bowl with spoon mix walnuts, crumbs, sugar and butter. Divide crumb mixture into four 9-inch round cake pans. With hand pat evenly to cover bottoms of pans.
3. Prepare cake mix as label directs. Pour batter over crumb mixture in pans.
4. Place pans on 2 oven racks so that know pan is directly above another.
5. Bake for 30 minutes or until a wooden pick inserted in center of each cake layer comes out clean.
6. Cool cake layers for 10 minutes.
7. Loosen layers from pans. Cool completely.
8. Place 1 cake layer on a plate crumb side up. Top with 1 fourth of whipped cream.
9. Repeat with two more cake layers and whipped cream.
10. Place remaining cake layer on top crumb side up.
11. Garnish cake top with remaining whipped cream.
12. Chill if not serving right away.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Attribution

Posted by Marla at Recipe Goldmine 1/11/2002 4:35 pm.