Serves: 5
Total Calories: 838
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.
This Texas Pecan Torte recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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