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Layered Pecan Torte

 Layered Pecan Torte
"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!"
12-14 ServingsPrep: 40 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 3 cups finely chopped toasted pecans, divided
  • 1/2 cup butter, 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 buttermilk
  • 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, lightly beaten
  • 3 tablespoons butter
  • 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 large bowl, cream the butter, shortening and
  • sugar until light and fluffy. Add egg yolks, one at time, beating

2 of 2

Layered Pecan Torte (continued)

Directions (continued)

  • well after each addition. Beat in vanilla. Combine flour and baking
  • soda; add to creamed mixture alternately with buttermilk, beating
  • well after each addition. Stir in remaining pecans.
  • In a small bowl, beat egg whites until stiff peaks form; fold into
  • batter. Pour into prepared pans. Bake at 350° for 25-30 minutes
  • 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 large 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.
Nutritional Facts: 1 serving (1 piece) equals 858 calories, 56 g fat (20 g saturated fat), 209 mg cholesterol, 430 mg sodium, 85 g carbohydrate, 3 g fiber, 9 g protein.