Candy bar torte

 
                              Candy Bar Torte
 
 Recipe By     : Simply Perfect Chocolate, BH&G Pub., 1998
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    creamy white candy bars with almonds -- 2.2-ounce bars
      1/2  cup           water
    2 1/4  cups          sifted cake flour
    2      teaspoons     baking powder
      1/4  teaspoon      baking soda
    1      cup           butter or margarine
    1 1/2  cups          sugar
    4                    egg yolks
    1      cup           buttermilk
    4                    egg whites
      1/4  cup           sugar
    1      jar           seedless raspberry jam -- 10-or 12 ounce jar
                         ***WHIPPED CREAM FROSTING***
    1 1/2  cups          whipping cream
      1/4  cup           sifted powdered sugar
      1/2  teaspoon      vanilla
 
 Reserve half of one candy bar for garnish. Break up remaining bars. Heat
 and stir broken candy and water in a small saucepan over low heat till
 melted. Cool 20 minutes. Grease and flour three 9xl 1/2-inch round cake pans.
 
 Combine flour, baking powder, and baking soda; set aside. Beat butter or
 margarine in a large mixing bowl with an electric mixer on medium speed 30
 seconds. Add the 1 1/2 cups sugar; beat till fluffy. Beat in egg yolks;
 beat in melted candy. Add flour mixture and buttermilk alternately to candy
 mixture, beating after each addition. Wash beaters thoroughly.
 
 Beat egg whites in another bowl till soft peaks form (tips curl). Gradually
 beat in the 1/4 cup sugar; beat till stiff peaks form (tips stand
 straight). Fold into batter. Divide batter evenly among prepared pans.
 
 Bake in a 350°F oven for 30 minutes or till a wooden toothpick inserted in
 centers comes out clean. Cool in pans on wire racks for 10 minutes; remove
 cakes from pans. Cool.
 
 To serve, spread jam between layers; frost top and sides of assembled cake
 with Whipped Cream Frosting. Chop reserved candy; sprinkle on top of cake.
 
 Makes 12 servings
 
 Whipped Cream Frosting: Beat 1 1/2 cups whipping cream with 1/4 cup sifted
 powdered sugar and 1/2 teaspoon vanilla till soft peaks form (tips curl).
 
 Nutrition facts per serving: 610 calories, 34 g total fat (11 g saturated
 fat), 113 mg cholesterol, 313 mg sodium, 72 g carbohydrate, 1 g dietary
 fiber, 7 g protein. Daily Values: 43% vitamin A., 7% calcium, 10% iron.
 
 Busted by Gail Shermeyer 
 
 
 Notes: To create a lined look on the cake, hold a cake comb against the side
 of the cake and pull it gently around the cake. Placing the cake on a lazy
 Susan makes this easy.
 
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