Butter Nut Crunch Torte
|Title:||Butter Nut Crunch Torte|
1 1/2 cups walnuts finely chopped
1 1/2 cups vanilla wafer crumbs
1 1/4 cups light brown sugar packed
3/4 cup (1 1/2 sticks) butter melted
1 package devils food cake mix for a 2 layer cake
2 cups heavy or whipping cream whipped
Preheat oven to 350 degrees F.
In a large bowl with spoon mix walnuts, crumbs, sugar and butter. Divide crumb mixture into four 9-inch round cake pans. With hand pat evenly to cover bottoms of pans. Prepare cake mix as label directs. Pour batter over crumb mixture in pans. Place pans on 2 oven racks so that know pan is directly above another. Bake 30 minutes or until a wooden pick inserted in center of each cake layer comes out clean. Cool cake layers 10 minutes.
Loosen layers from pans. Cool completely. Place 1 cake layer on a plate crumb side up. Top with 1 fourth of whipped cream. Repeat with two more cake layers and whipped cream. Place remaining cake layer on top crumb side up. Garnish cake top with remaining whipped cream. Chill if not serving right away.