BUTTERSCOTCH TORTE WITH BUTTERSCOTCH SAUCE

Butterscotch Torte With Butterscotch Sauce image

Provided by nikkid

Categories Dessert

Time 2h

Yield 18 serving(s)

Number Of Ingredients 16

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6 egg yolks
1 1/2 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
2 cups graham cracker crumbs
1 cup finely chopped pecans
6 egg whites
2 cups whipped topping
1 cup packed brown sugar
1 tablespoon all-purpose flour
1/4 cup orange juice
1/4 cup water
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 cup butter

Steps:

Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
****Butterscotch Sauce****.
In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.

Nutrition Facts : Calories 263.4, Fat 11, SaturatedFat 3.6, Cholesterol 86.5, Sodium 122.9, Carbohydrate 38.5, Fiber 0.9, Sugar 32.6, Protein 3.9