MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Pecan Torte
Categories: Cakes, Desserts, Nuts, Chocolate, Dairy
Yield: 16 servings
8 lg Eggs; separated
1 1/2 c Sugar; divided
1 1/2 c Ground pecans
2/3 c A-P flour
2/3 c Baking cocoa
1 ts Baking soda
1/2 ts Salt
1/2 c Water
2 ts Vanilla extract
MMMMM---------------------CHOCOLATE FROSTING--------------------------
3 c Heavy whipping cream
1 c Confectioners' sugar
1/2 c Baking cocoa
2 ts Vanilla extract
MMMMM----------------------CHOCOLATE GLAZE---------------------------
2 tb Baking cocoa
2 tb Water
1 tb Butter
1 c Confectioners' sugar
1/4 ts Vanilla extract
Let eggs stand at room temperature for 30 minutes. In a
large bowl, beat egg yolks. Gradually add 1 cup sugar,
beating until thick and lemon-colored. Combine pecans,
flour, cocoa, baking soda and salt; add to yolk mixture
alternately with water. Stir in vanilla.
In another large bowl, beat egg whites until foamy.
Gradually add remaining sugar, 1 tablespoon at a time,
beating until stiff peaks form; fold into batter.
Spoon into two greased and floured 9" round baking pans.
Bake @ 375ºF/190ºC for 20-22 minutes or until cake
springs back when lightly touched. Cool for 10 minutes
before removing from pans to wire racks to cool
completely.
For frosting, in a large bowl, beat cream until soft
peaks form. Beat in confectioners' sugar, cocoa and
vanilla until stiff peaks form. Cut each cake
horizontally into two layers. Place bottom layer on a
serving plate; top with about 1 cup frosting. Repeat
layers twice. Top with remaining layer.
For glaze, in a small saucepan, combine cocoa, water and
butter. Cook and stir over medium heat until butter is
melted. Remove from the heat; stir in confectioners'
sugar and vanilla until smooth. Spread over top of cake.
Spread remaining frosting over sides of cake. Store in
the refrigerator.
Lois Schlickau, Haven, Kansas
Makes: 16 servings
RECIPE FROM:
https://www.tasteofhome.com
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