Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 858
  • Fat:
  • 56 g
  • Saturated Fat:
  • 20 g
  • Cholesterol:
  • 209 mg
  • Sodium:
  • 430 mg
  • Carbohydrate:
  • 85 g
  • Fiber:
  • 3 g
  • Protein:
  • 9 g


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Pecan Torte

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"Even though the holidays always seem to be more pie-oriented, this cake steals the show at our family celebrations," writes Lois Thayer from Hutchinson, Kansas. "It tastes scrumptious!"

SERVINGS: 12-14

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 40 min. + chilling Bake: 25 min. + cooling

Ingredients:

  • 3 cups finely chopped toasted pecans, divided
  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs, separated
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter
  • 3/4 cup dark corn syrup
  • FILLING:
  • 1/2 cup packed brown sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • 1-1/2 cups half-and-half cream
  • 3/4 cup dark corn syrup
  • 4 egg yolks, beaten
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1/2 cup coarsely chopped pecans

Directions:

Sprinkle 2/3 cup pecans each into three greased 9-in. round baking pans; set aside. In a mixing bowl, cream butter, shortening and sugar. Add egg yolks, one at at time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in remaining pecans.
    In a small mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into prepared pans. Bake at 350° for 25-30 or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with corn syrup; cool completely.
    For filling, in a heavy sauce, combine the brown sugar, cornstarch and salt. Gradually stir in cream until smooth. Add the corn syrup. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 3 minutes. remove from the heat; stir in butter and vanilla. Cover and refrigerate until cool, about 4 hours.
    Place one cake layer, pecan side up, on a serving plate; spread with about 2/3 cup of filling. Repeat layers twice. Sprinkle with chopped pecans. Refrigerate leftovers. Yield: 12-14 servings.


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