Subj : Southern Comfort Foods 24
To   : All
From : Dave Drum
Date : Fri Jun 21 2024 16:52:24

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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