Texas Pecan Torte


Serves: 5
Total Calories: 838

Ingredients

3 cups pecans
6 eggs, separated
1 1/2 cups sugar
3 tablespoons flour
1 teaspoon salt
3 tablespoons rum, divided
1/2 cup whipping cream
2 tablespoons powdered sugar
1 cup chocolate chips
1/2 cup sour cream

Directions:

Chop pecans very finely in a blender, 1 cup at a time. Beat egg yolks until light and beat in sugar, flour, salt, 2 tablespoons rum, and nuts. Set aside. Beat egg whites until stiff and fold into the nut mixture. Pour into 3 (8-inch) or 2 (10-inch) layer cake pans, buttered and lined with waxed paper. Bake for 25 minutes in 350° oven. Allow to cool. (May be kept overnight.) A few hours before serving time, whip cream with powdered sugar and 1 tablespoon of rum. Spread filling between layers. Melt chocolate chips, fold in sour cream, and spread over the cake for icing.

Nutritional Facts:

Serves: 5
Total Calories: 838
Calories from Fat: 527

This Texas Pecan Torte recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.




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