PECAN TORTE

Pecan Torte image

This is an old family recipe that uses our Texas pecans. I've made it often for birthdays and family gatherings. My brother-in-law said it was the only cake he's ever eaten in which the cake tastes as good as the frosting!

Provided by Taste of Home

Time 55m

Yield 12-16 servings.

Number Of Ingredients 13

Ingredients

12 large 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 semisweet chocolate chips
1 cup butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
Whole pecans, optional

Steps:

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 Facts : Calories 525 calories, Fat 30g fat (13g saturated fat), Cholesterol 192mg cholesterol, Sodium 203mg sodium, Carbohydrate 60g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.