Total TimePrep: 30 min. Bake: 25 min. + cooling
- 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
- 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.
Nutrition Facts1 piece: 525 calories, 30g fat (13g saturated fat), 192mg cholesterol, 203mg sodium, 60g carbohydrate (52g sugars, 2g fiber), 9g protein.
Nov 9, 2012
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.
Jan 22, 2011
I Baked the cake 15 minutes longer than called for and it never really got done, but burnt around the edges. Frosting was runny.
Nov 20, 2010
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.
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