Butterscotch Torte

Name: Butterscotch Torte
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: 6 eggs, separated; 1 1/2 cups sugar; 2 teaspoons vanilla extract; 2 cups graham cracker crumbs; 1 cup finely chopped pecans; 1 teaspoon baking powder; 1 cup packed brown sugar; 1 tablespoon all-purpose flour; 1 dash salt; 1/4 cup orange juice; 2 tablespoons water; 1 egg, beaten; 1/4 cup butter; 1 teaspoon vanilla extract; 2 cups whipping cream; 1/4 cup confectioners' sugar

Submitted by DDW

"I've been making this as my Easter dessert ever since finding it in a 4/01 Taste of Home. The cakes should be made a day ahead, the flavor improves with time. This triple layer cake looks awesome and everyone loves the caramel sauce drizzled over the top. My only hint - don't make too much dinner because you WANT to have room for this delicious dessert."

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Ready In:: 1hr 10mins
Ingredients:: 16
Serves:: 12

ingredients

6 eggs, separated
1 ¹⁄₂ cups sugar
2 teaspoons vanilla extract
2 cups graham cracker crumbs
1 cup finely chopped pecans
1 teaspoon baking powder
Topping or Filling
1 cup packed brown sugar
1 tablespoon all-purpose flour
1 dash salt
¹⁄₄ cup orange juice
2 tablespoons water
1 egg, beaten
¹⁄₄ cup butter
1 teaspoon vanilla extract
2 cups whipping cream
¹⁄₄ cup confectioners' sugar

directions

Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
Add vanilla and mix well.
Combine cracker crumbs, nuts and baking powder.
Fold in egg yolk mixture.
Gradually fold in egg whites.
Pour equally into prepared pans.
Bake at 325°F for 20-25 minutes or until lightly browned.
Cool for 10 minutes before removing from pans to wire racks.
Topping: Combine brown sugar, flour and salt in saucepan.
Stir in orange juice and water until smooth; bring to a boil.
Reduce heat; cook and stir for 2 minutes or until slightly thickened.
Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
(Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
Cool completely.
Assembly In a mixing bowl, beat cream until soft peaks form.
Beat in confectioners sugar until stiff.
Place one cake layer on a serving plate; spread with one third of the whipped cream.
Repeat layers twice.
The whipped cream is only on the tops of the cakes- not on the sides.
Drizzle some of the topping over cake.
Serve remaining topping with cake.
Refrigerate leftovers.

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RECIPE SUBMITTED BY

DDW

USA

Hello! I'm a Montana native that has made my way back after a few moves. I've been married to my high school sweetheart for 24 years and we have twin boys who are 18 years old and Freshman in College.   I wasn't ready for this empty nest stuff and just want my boys back home!  I'm doing my best to adjust.  I have continued cooking and am learning how to scale recipes back for just the 2 of us. My husband and I are partners in our own company and own 13 Subway sandwich shops. I work from our home handling all the financial and clerical duties of the business. Over the years and especially since finding Zaar, cooking has become my passion. My grandmothers were very good cooks and I have fond memories of the meals they prepared. We love entertaining and nothing pleases me more than having my family and others enjoy the food I make. I love it when the house smells good with dinner or whatever is baking. I came upon recipezaar searching for a rhubarb cake recipe one day. The recipe I chose was a 5 star and my addiction began. It took a few months before I started really utilizing the site but once I did my cooking has never been the same. My family now knows all about having to rate recipes, picking their favorite chefs, etc. It's become a family thing and they have told me that I may never let my membership to Recipezaar ever end. We love to travel and try to go whenever we can. Owning our own business has helped free up time where we can travel more. We've done some Europe, Canada, and much of the U.S. In the coming years I hope to do a lot more. Eating out when we are traveling is the best. I'm trying to learn more about the restaurants and chefs in places we are visiting so we can try and visit those restaurants and enjoy some of the great places our town just doesn't have. The whole family loves to ski and we look forward to the season every year - it makes winter tolerable. Renting movies or just hanging out with friends is the making of a relaxing weekend for us.

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