3 c Flour 1 ts Baking soda
2 c Brown sugar 1/2 c Chopped nuts
1/2 ts Salt 1 pt Heavy cream — whipped &
1 c Butter or oleo OR
1 Egg — slightly beaten 8 oz Cool Whip
1 c Sour milk or buttermilk 1 1/2 pt Fresh strawberries
Combine flour, brown sugar, salt and butter. Mix until crumbly, as
for pie crust. Reserve 1 cup of crumbs. Combine egg, milk and
baking soda; stir into remaining crumb mixture, blending well. Pour
into 2 greased, paper-lined 9 inch layer pans. Sprinkle batter with
reserved crumbs, then top with chopped nuts. Bake at 375 for 25 to
30 minutes, or until cake tests done. Cool. Reserve several whole
strawberries for garnish. Slightly mash remaining berries, sugaring
to taste. Place one layer of cake on serving plate, nut side up.
Spread with half of strawberries, top with half of whipped cream and
cover with second layer of cake.
Spread with remaining berries then swirl whipped cream around edge of
top of cake, allowing small circle of strawberries to remain
uncovered in center of torte. Garnish with clusters of whole
strawberries around bottom of cake.
Yields
1 servings