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Sweetheart Walnut Torte

I always donate one of these lightly sweet, heart-shaped tortes for our church bake sale. The congregation never gets to see it, however--the ladies in charge quickly put it aside for one of them to buy!

12-16 ServingsPrep: 30 min. Bake: 55 min. + cooling

Ingredients

1/2 cup butter, softened
1/2 cup sugar
4 egg yolks
1/3 cup milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
MERINGUE:
4 egg whites
1/8 teaspoon cream of tartar
3/4 cup sugar
1 cup chopped walnuts
Walnut halves
FILLING:
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup heavy whipping cream, whipped

Directions

Grease two 9-in. heart-shaped pans. Line with waxed paper and grease
the paper; set aside.
In a large bowl, cream butter and sugar. Add egg yolks, milk and
vanilla; mix well. Combine flour, baking powder and salt; gradually
add to creamed mixture. Pour into prepared pans.

2 of 2

Sweetheart Walnut Torte (continued)

Directions (continued)

In a bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar; beat until stiff and glossy. Fold in chopped
nuts. Spread evenly over batter, sealing edges to sides of pan.
Arrange walnut halves over meringue in one pan.
Bake at 300° for 55 minutes or until golden brown. Cool for 10
minutes; remove to wire racks. Invert so meringue side is up; cool
completely.
In a large bowl, beat milk and pudding mix until thickened. Fold in
whipped cream. Place plain cake, meringue side up, on serving plate.
Spread with half of the filling; top with remaining cake. Frost
sides with remaining filling. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 294 calories, 18 g fat (8 g saturated fat), 92 mg cholesterol, 260 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.