3 c Flour
2 c Brown sugar
1/2 ts Salt
1 c Butter or oleo
1 Egg, slightly beaten
1 c Sour milk or buttermilk
1 ts Baking soda
1/2 c Chopped nuts
1 pt Heavy cream, whipped &
-sweetened OR
8 oz Cool Whip
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.
From
Yields
1 Cake