Pecan Torte
Country
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This is an old family recipe that uses our Texas pecans. I've made it often for birthdays and family gatherings. My brother-in-law said it was the only cake he's ever eaten in which the cake tastes as good as the frosting!
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min. + cooling
Ingredients:
- 12 eggs, separated
- 2 cups sugar
- 2-1/2 cups ground pecans
- 1/2 cup dry bread crumbs
- 1/2 teaspoon vanilla extract
- BUTTERCREAM FROSTING:
- 1 cup milk
- 1/4 cup cornstarch
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup butter (no substitutes), softened
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- Whole pecans, optional
Directions:
In a mixing bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a mixing bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired. Yield: 12-16 servings. Editor's Note: This is a rich flourless torte.