Schmoo Torte with Bananas/ or Trifle

This recipe originates from my home church cookbook and was submitted by Helen Fast. The cake recipe for the Angel food was long and involved, so I simplified it by using a cake mix. This is the one time that I have no trouble using a mix. I also modified it by adding bananas and crushed Skor bars. Banana and schmoo (caremael sauce) just belong together, a marraige made in heaven.

I made this for our son's birthday bash and it needed to feed a lot a people so instead of making it into a torte, I made it into a trifle. I find that a trifle feeds more people and that is what I needed. It went over really well.

• 1 Pkg. Angel food cake mix
• 1/2 to 1 c. finely crushed pecans

1. Make cake according to the package directions,  but first fold in the crushed pecans with the dry cake mix. 
2. Bake in a angel food cake pan. 
3. Let cook completely balanced upside down on a bottle to cool.

Schmoo sauce:

• 2 cups whipping cream
• 2 cups brown sugar
• 2 Tbsp butter

1. Bring the whipping cream and brown sugar  to a boil. 
2. Cook for 5 minutes on low. Take off heat and add butter.  
3. It will thicken as it cools.

Icing:

• 2 cups whipping cream
• 2 Tbsp icing sugar
• 2 bananas 
•  crushed skor bar

If you were to make the Torte version, you would cut the cake into equal thirds.
Drizzle each layer with schmoo sauce, bananas, whip cream and skor bits.

Ice with whipped cream, drizzle sauce decoratively, sprinkle with skor bits.

This is the schmoo sauce after it is cooked, it thickens as it cools

I make extra schmoo sauce to pass around separately, you can never have too much schmoo!

                         I don't have a trifle bowl so I used a punch bowl

Layer as follows

cake torn into bite size pieces

schmoo sauce

bananas

whipped cream

skor bits

alternate three times

Topped it with whipped cream and skor bits.

This serves 12-16 people.