Butterscotch Torte With Butterscotch Sauce

"Light and airy dessert, but rich."
 
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Ready In:
2hrs
Ingredients:
16
Serves:
18
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ingredients

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directions

  • Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
  • In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
  • In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
  • Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
  • Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
  • ****Butterscotch Sauce****.
  • In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.

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RECIPE SUBMITTED BY

<p>I am a&nbsp; single mom, with a great bf of&nbsp;many years.&nbsp; I didn't start cooking until I was divorced, and hey, who knew, I could actually cook. I am an RN in the&nbsp;recovery room&nbsp;of our local hospital. I love to spend time with my family, cook, read, cook, read, hike, bike, swim and cross-stitch.</p>
 
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