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Soft Cream

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1.

Source and licence

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1, printed page 4, digitised by the Internet Archive: https://archive.org/details/Cook-book-collection

Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 cup whipping cream 2 tablespoons packed brown sugar 1 tablespoon praline liqueur, if desired OR 1 tablespoon bourbon, if desired Heat oven to 350°.
  2. Press cookie crumbs on bottom of ungreased springform pan 9x3 inches.* Bake 10 to 12 minutes or until light golden brown.
  3. Heat sugar, margarine, water and chocolate in 3-quart saucepan over low heat, stirring constantly, until melted and smooth.
  4. Beat eggs slightly in large bowl.
  5. Gradually stir chocolate mixture into eggs.
  6. Stir in flour and pecans.
  7. Pour over crust in pan.
  8. Bake 1 hour to 1 1/4 hours or until toothpick inserted in center comes out betty crocker best of baking recipes.txt clean.
  9. Cool 30 minutes.
  10. Loosen torte from side of pan with knife if necessary;
  11. remove side of pan.
  12. Cover with plastic wrap and refrigerate about 4 hours or until chilled.
  13. Serve with Soft Cream.
  14. Refrigerate any remaining torte.