Soft Cream

Soft Cream

Ingredients:
1 cup whipping cream
2 tablespoons packed brown sugar
1 tablespoon praline liqueur, if desired

Directions:
OR
1 tablespoon bourbon, if desired
Heat oven to 350º. Press cookie crumbs on bottom of ungreased springform
pan 9 × 3 inches.* Bake 10 to 12 minutes or until light golden brown.
Heat sugar, margarine, water and chocolate in 3-quart saucepan over low
heat, stirring constantly, until melted and smooth. Beat eggs slightly in
large bowl. Gradually stir chocolate mixture into eggs. Stir in flour and
pecans. Pour over crust in pan.
Bake 1 hour to 1 1/4 hours or until toothpick inserted in center comes out
betty crocker best of baking recipes.txt
clean. Cool 30 minutes. Loosen torte from side of pan with knife if
necessary; remove side of pan. Cover with plastic wrap and refrigerate
about 4 hours or until chilled. Serve with Soft Cream. Refrigerate any
remaining torte.
SOFT CREAM:
Beat all ingredients in chilled medium bowl until soft peaks form.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"1 Torte"
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