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                       Snickers Meringue Torte

Warning:  You may very well gain weight just from reading this recipe.
Save yourself!  Skip past it, while you still can!


Torte:

   1/2 cup GF flour mix**
   1 tsp. GF baking powder
   1/8 tsp. salt
   1 cup butter (no substitutes), softened
   1-1/4 cups granulated sugar
   6 egg yolks
   1 tsp. GF almond or vanilla extract
   1 cup ground toasted almonds
   4 oz. unsweetened chocolate, grated
   6 egg whites

Grease and flour two 9x1-1/2 inch round baking pans.  Stir together
the flour, baking powder, and salt.  Set the mixture aside.

Beat the butter in a large mixing bowl with an electric mixer on
medium speed about 30 seconds.  Add the granulated sugar and beat
until fluffy.  Beat in the egg yolks and almond/vanilla extract.  Add
in the flour mixture and beat on low speed until well combined.  Stir
in the almonds and chocolate.  Wash and dry the beaters thoroughly.

Place the egg whites in a large clean bowl.  Beat with an electric
mixer on high speed until stiff peaks form (with the tips standing
straight).

Fold in about one-fourth of the beaten egg whites to lighten the
batter, then fold in the remaining egg whites.  Pour the mixture into
the prepared pans.

Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted
in the center comes out clean.  Cool for 5 minutes on wire racks;
remove from pans; then allow the cake layers to cool completely.


Meringue:

   2 egg whites
   1 tsp. GF vanilla extract
   1/4 tsp. cream of tartar
   2/3 cup granulated sugar

Grease the bottom and sides of an 8x1 inch round cake pan.  Line the
bottom with waxed paper and grease the waxed paper.  Set the pan
aside.

Place the egg whites and vanilla in a medium mixing bowl and beat with
an electric mixer on low speed until frothy.  Add in the cream of
tartar and beat on medium speed until soft peaks form (with tips
curled at the top).  Gradually add the granulated sugar, beating at
high speed until stiff peaks form.

Spoon the mixture into the prepared pan, smoothing the top with the
back of a spoon to even the surface.  Bake at 300 degrees F for 45
minutes.  Turn off the oven.  Let the meringue dry in the closed oven
for 1 hour.


Filling & Icing:

   11 oz. GF cream cheese, softened (1 8-oz. plus 1 3-oz. package.
      I used 8 oz. GF Neufchatel and 3 oz. GF cream cheese)
   1 cup butter or margarine
   1 tsp. GF vanilla extract
   2 lbs. sifted powdered sugar
   3/4 cup chopped Snickers candy bars (2 regular-sized bars)
   4 oz. semi-sweet chocolate, melted and cooled

Place the cream cheese and butter/margarine in a large bowl.  Beat
with an electric mixer on medium to high speed, until light and
fluffy.  Beat in the vanilla.  Gradually beat in the powdered sugar,
beating the mixture to a thick spreading consistency.

Transfer 1-3/4 cups of the mixture to a smaller bowl and stir in the
chopped Snickers bars; reserve this mixture for the filling.

Beat the melted chocolate into the remaining cream cheese mixture for
the icing.


To Assemble:

Place one cake layer on a cake plate.  Top it with half of the
filling.  Peel the waxed paper off of the meringue and set the
meringue on top of the filling.  Spread the remaining filling on the
meringue.  Place the second cake layer on top.  Frost the top and
sides of the assembled cake with the icing.  Chill in the refrigerator
for at least 4 hours before serving.

Makes 16 generous servings.  Taste testers thought you could get 24 or
32 servings from this recipe.

This recipe comes to us from Vicki Lyles, who adapted it from "Angelic
Chocolate Torte", in _Holiday Cooking 1998_, pg. 18.

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                         Crunch-Ems Snack Mix

   6 Tbsp. butter
   2 Tbsp. GF worcestershire sauce
   1-1/2 tsp. garlic powder
   dash cayenne pepper (careful!)
   3 cups popped popcorn
   6 cups Rice Crunch-Ems (from Health Valley-similar to Rice Chex)
   3 cups puffed corn (Arrowhead Mills cereal*)

Melt the butter and mix in the seasonings.  Toss the mixture with the
cereals.  Bake at 250 degrees F for 1 hour, stirring every 15 minutes.

Note:  You need 12 cups of cereal, popcorn, etc.  Consider using
peanuts, GF pretzels, whatever your heart desires!

*I'm not overly thrilled with Arrowhead Mills puffed corn as a
breakfast cereal;, it's a bit chewy.  But it is excellent in this
snack mix.  It gets crunchy and very tasty.  I'm planning to buy it
just for this recipe from now on.

This recipe comes to us from Wendy Wark, who posted it on the CELIAC
e-mail list on June 19, 1998.

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** GF flour mix:
   6 cups white rice flour
   2 cups potato starch (NOT the same as potato flour)
   1 cup tapioca starch (also called tapioca flour)