- 12 eggs, separated
- 2 cups sugar
- 2-1/2 cups ground pecans
- 1/2 cup dry bread crumbs
- 1/2 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
- Whole pecans, optional
- 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 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.
Reviews for Pecan Torte
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"I made this last week and while the flavor was good I would not make it again. The cake layers were a little tricky to remove from the pans and were very delicate and tender-too fluffy to support the weight of the frosting. It ended up looking a lot different than the picture."
"I Baked the cake 15 minutes longer than called for and it never really got done, but burnt around the edges. Frosting was runny."
"I have never seen a cake recipe that used bread crumbs but no flour. It sounds more like a bread putting recipe. I can't wate to try it."