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Butterscotch Torte With Butterscotch Sauce

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“Light and airy dessert, but rich.”

Ingredients Nutrition


  1. Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
  2. In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
  3. In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
  4. Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
  5. Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
  6. ****Butterscotch Sauce****.
  7. In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.

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