Chocolate Almond Bavarian Cream Torte

1239382131.749095 large

Ingredients

  • 1 Devils Food Cake Mix, prepared as directed
  • 1 - 3.9 oz pkg JELL-O Pie Filling - Chocolate
  • 1 ¾ cup milk
  • 1 - 16oz ButterCream Frosting - Vanilla
  • ½ teaspoon almond extract
  • 1 16oz Butter Cream Frosting - Chocolate
  • 2 ounces almonds, sliced, toasted
  • 2 ounces Oreo Cookie Crumbs
  • ½ pint whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla

Method

  1. Bake 2 - 8" round cake layers according to on package. When cooled, split each layer.
  2. Make JELL-O chocolate pie filling according to on package except use 1 3/4 cup milk instead of 2 cups. Refrigerate until cool (you will use only half of this mix).
  3. Add 1/2 tsp almond extract to vanilla frosting and frost between layers (do not frost the top).
  4. Frost side of torte with chocolate frosting.
  5. Place almonds in 400° oven until lightly toasted. When cool, press almonds into frosting on side of torte (top half only).
  6. Press Oreo cookie crumbs into frosting on bottom half.
  7. Check that pie filling is cool - then beat whipping cream, 1/4 cup powdered sugar and 1 tsp vanilla until stiff.
  8. Stir cooled pie filling then fold 1/2 of it into whipped cream very carefully - do not over mix - cream should have a marble effect.
  9. Reserve 1/3 of cream. Place remaining 2/3 of cream on top of torte. Do not spread as this will obliterate the marble effect. Use remaining cream to decorate edge of torte using a pastry bag with a large star tube
© Jay Deitch 2013