Preheat oven to 350 degrees. Butter a 9-x-13-inch baking or cake pan, mix all filling ingredients together, and place in the pan. Bake for 30 minutes.
Stir and cook all sauce ingredients together until it becomes somewhat syrupy. Serve it on the torte while it's still warm. If you don't want to make the sauce, use pre-made caramel sauce for ice cream. Gram usually had homemade whipped cream in the refrigerator ready to top the torte.
Recipe and photo courtesy of Mary Kay Brevig, retired communications and public relations manager at Eau Claire Energy Cooperative, from her food blog “Angels Baking Memories.” Mary Kay is a celebrated past local page editor of this magazine, winning the N. F. Leifer Memorial Journalism Award for five consecutive years. www.angelsbakingmemories.com