Butterfinger Torte

Butterfinger Torte

Somehow, the combination of the angel food cake, which is as light as a cloud, the whipped topping or whipping cream and the crushed Butterfingers is pure heaven.  Amazingly light, and not overly sweet, the combination of crunch, peanut butter, chocolate, and cream just all comes together.  You can fix this ahead and freeze it, then let it thaw in no time – just sprinkle a little more candy crumbs on top to ‘freshen it’.

1 angel food cake (made from scratch, a mix or store bought*)

8 -12 oz. frozen whipped topping, thawed (or 2 cups whipping cream, whipped)

2 to 3 Butterfinger candy bars, crushed in a zip-lock bag

 

  • Brush crumbs off top and sides of angel food cake.
  • Slice cake into three layers**. Place bottom layer on a plate.
  • Slather on ½ to 1 inch of whipped topping or cream.
  • Sprinkle 1/3 of the crushed candy bars on top of the first layer.
  • Repeat with second layer.
  • Place third layer on top and either: spread whipped topping around the sides of the cake OR skip this step and let the layers show through and go to the next step.
  • Then place the remaining topping and candy on the top.
  • Refrigerate for several hours – this will help the layers stay together when sliced. Refrigerate leftovers.                                                                                                                               Serves 8 -12

 

*Store bought angel food cakes come in several sizes.  Some are as large as a from-scratch cake, but most are smaller.  In this recipe, we are using a cake baked in a 10” (across the top) angel food cake pan; smaller cakes (like a small loaf) will take 2 candy bars and less than 8 oz. topping.  The larger cake will take 3 candy bars and 12 oz. without covering the sides.

**Use a serrated edge knife and use a sawing motion so you don’t tear the cake apart.

 

From Scratch Angel Food Cake

12 egg whites

1 ½ tsp. cream of tartar

1 ½ cups sugar, divided

1 ½ tsp. vanilla extract

½ tsp. almond extract

1 cup sifted cake flour

¼ tsp. salt

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy.  Add half the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved (use the finger test) and whites are glossy and stand in soft peaks.  Beat in extracts.  Sift together the remaining sugar, flour, and salt; sift about a third of this into the egg whites and gently fold just until flour disappears.  Repeat twice more.  Pour into UNgreased 10×4” tube pan.  Gently cut through with a knife.  Bake in preheated 350°F oven

30 – 40 min.  Invert cake in pan on funnel or bottle neck.  Cool completely, about 1 ½ hrs.  With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.  Bottom becomes the top.

Freeze leftover yolks:  Separate into small baggies, 4 yolks each.  Add a pinch of salt or heaping teaspoon sugar per bag (label sweet or savory).  Allow to thaw in refrigerator overnight.

Virginia Egg Council ~ 540 345 3958 ~ eggsrgr8@rev.net ~ www.virginiaeggcouncil.org

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