Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 525
  • Fat:
  • 30 g
  • Saturated Fat:
  • 13 g
  • Cholesterol:
  • 192 mg
  • Sodium:
  • 203 mg
  • Carbohydrate:
  • 60 g
  • Fiber:
  • 2 g
  • Protein:
  • 9 g


Butter Pecan Cake

Meet the Cook: Especially at Thanksgiving and Christmas, this cake is one that my family's enjoyed for... View this recipe »



Sunk in the Center

What causes a cake to sink in the center after it has baked and starts cooling? How can I prevent this from... Read more »


Pecan Torte

Country - try a FREE ISSUE today!

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.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.