Schmoo Torte

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Happy leap day! Too bad having an extra day on the calendar doesn't actually mean having extra time.

To celebrate this special day :), indulge in this yummy dessert... one of our favourites, the Schmoo Torte.

This is a light concoction of angel food cake, whipped cream, caramel, & pecans. It's like a caramel cloud.

Schmoo Torte

sauce:

1 cup whipping cream

1/4 cup butter

1 cup brown sugar

 In medium saucepan, over medium-low heat, mix together all sauce ingredients. Bring to a boil, stirring frequently. Boil 1-2 minutes, stirring constantly. Remove from heat. Cool. Refrigerate until cold.

cake:

1 box Angel food cake mix

1 cup cold water or amount that cake mix says

1 cup finely chopped pecans

 Mix according to package directions. Gently fold in pecans. Bake according to package directions or at 350º for 40-50 minutes, until top is lightly browned & cracks feel very dry & not sticky. Turn upside down. Cool completely, at least 2 hours.

filling:

3 cups whipping cream

1/3 cup icing sugar

2 tsp. vanilla

 Whip cream. Add icing sugar & vanilla. Continue beating until soft peaks form. 

Putting it all together:

  Cut cake into 3 equal layers. 

Spread 1/4 of caramel sauce on bottom layer.

Top with 1 cup of whipped cream. 

Repeat the layers - cake, sauce, cream. Top & ice cake with remaining cream. Drizzle remaining caramel over the top. Decorate with pecans, if desired.

Refrigerate until ready to serve.

And here's the recipe again all together...

Schmoo Torte

sauce:

1 cup whipping cream

1/4 cup butter

1 cup brown sugar

 In medium saucepan, over medium-low heat, mix together all sauce ingredients. Bring to a boil, stirring frequently. Boil 1-2 minutes, stirring constantly. Remove from heat. Cool. Refrigerate until cold.

cake:

1 box Angel food cake mix

1 cup cold water or amount that cake mix says

1 cup finely chopped pecans

 Mix according to package directions. Gently fold in pecans. Bake according to package directions or at 350º for 40-50 minutes, until top is lightly browned & cracks feel very dry & not sticky. Turn upside down. Cool completely, at least 2 hours.

filling:

3 cups whipping cream

1/3 cup icing sugar

2 tsp. vanilla

 Whip cream. Add icing sugar & vanilla. Continue beating until soft peaks form. 

Putting it all together:

 Cut cake into 3 equal layers. Spread 1/4 of caramel sauce on bottom layer. Top with 1 cup of whipped cream. Repeat the layers - cake, sauce, cream. Top & ice cake with remaining cream. Drizzle remaining caramel over the top. Decorate with pecans, if desired.

Refrigerate until ready to serve.

~~~~~

So, what are you doing with your extra day? I'm planning for my husband's birthday tomorrow. 

Happy early birthday to him!!

Enjoy your day!

Check out these great parties I link up to!

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