Holiday Rum Torte

1. 1

   Mix 2 beaten eggs with sugar and set aside.

2. 2

   Melt butter or margarine, add rum, and rum extract mixing well.

3. 3

   Blend butter mixture into sugar mixture, mixing well.

4. 4

   Set aside in refrigerator for 1 hour.

5. 5

   To assemble torte---------------------.

6. 6

   In a standard loaf pan, make as many layers as possible with the 2 boxes of tea biscuits.

7. 7

   Alternate the direction of each layer, first lengthwise, then up and down.

8. 8

   (biscuits may have to be cut to all fit properly) Coat each layer including the final one evenly with the refrigerated mixture.

9. 9

   When finished refrigerate at least 3 hours (overnight is best).

* Per serving · 4 servings · Values may vary.

No additional tips available.