For frosting, melt butter in a saucepan over low heat. Stir in the
brown sugar, milk, and instant coffee granules. Bring to a boil and
simmer for 5 minutes, while constantly stirring. Remove from the
heat and add the vanilla extract. Pour the mixture into the mixing
bowl. Gradually add the powdered sugar and beat on Speed 2 for
2-3 minutes until the frosting reaches a spreading consistency.
Spread warm frosting over layered cakes. (Cooled frosting is stiff
and hard to spread.) Top with pecans.
LEMON TORTE
For a reduced-fat dessert, use the Yogurt Cheese Frosting recipe.
The yogurt cheese for frosting must be prepared ahead of time.
Cake
18.25 oz. lemon cake mix
1/4 cup butter, softened
1/4 cup applesauce
1 cup water
2 tsp. lemon zest, grated
1 tsp lemon extract
4 whole eggs, plus 4 egg whites OR 6 eggs
Yogurt Cheese Frosting
64 oz. (2 quarts) low-fat vanilla yogurt
1 pkg unflavored gelatin
1/4 cup water
1 cup powdered sugar
3.5 oz. pkg. instant lemon pudding & pie filling
1 pkg. whipped topping mix
2 tsp. lemon extract
2 tsp lemon zest, grated
Cream Cheese Frosting (alternative)
24 oz. cream cheese, softened
1 cup powdered sugar
1 cup lemon pie filling
1 tsp. lemon zest, grated
Decoration
1 1/2 cups almonds, sliced
1 cup raspberry preserves, seedless OR
raspberry spreadable fruit
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