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Pecan Torte

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!

12-16 ServingsPrep: 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, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
Whole pecans, optional

Directions

In a 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 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 bowl, cream butter and

2 of 2

Pecan Torte (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 525 calories, 30 g fat (13 g saturated fat), 192 mg cholesterol, 203 mg sodium, 60 g carbohydrate, 2 g fiber, 9 g protein.