Phone 1-800-365-4272 | Fax 559-485-8834
Sugar 8
Cake Flour 6
Salt 2
Baking Powder 6
Emulsifier 6
Whole Eggs 8
Egg Yolk 3
Water 1
Vegetable oil 1 8
Cocoa powder 1
Deposit batter in 3” deep, 8” round pans. Bake at 380 degrees for 45 minutes. Yields 30 layers. After layers have cooled, depan and split horizontally into three layers. Brush heavily. Soak layers in simple syrup. For each torte, layer the following: cake layer, Fruit Fillings cherry pie filling, cake layer, whipped cream, cake layer. Ice all around with whipped cream. Garnish with more whipped cream, chocolate curls, and whole cherries.
Copyright 2008 Robb Ross Foods Co. All Rights Reserved