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 Butterscotch Nut Torte
Ione Urban, Neillsville

6 eggs, separated
1-1/2 cups sugar
1 tsp. baking powder
2 tsp. vanilla
1 tsp. almond extract
2 cups graham cracker crumbs
1 cup nuts, chopped

Frosting:
2 cups heavy cream
3 Tbsp. powdered sugar

Sauce:
1/4 cup water
1/4 cup butter, melted
1 cup brown sugar
1 Tbsp. flour
1 egg, well beaten
1/4 cup orange juice
1/2 tsp. vanilla.

Beat egg yolks well, slowly adding sugar, then baking powder and flavorings. Mix well. In another bowl, beat egg whites until they hold stiff peaks; fold into egg yolk mixture. Fold in graham cracker crumbs and nuts. Pour into two 9” layer pans, greased and lined with wax paper. Bake in slow oven at 325 degrees for 30–35 minutes. Cool 10 minutes, then remove from pans; frost when completely cooked, or wrap layers individually and freeze (thaw before frosting). For frosting, whip heavy cream, slowly adding powdered sugar. Spread cream between layers and over top of torte. For sauce, add water and melted butter into a saucepan. Blend in brown sugar and flour. Add egg, orange juice, and vanilla; mix well. Bring to a boil and cook until thickened, stirring constantly. Cool thoroughly. Pour over whipped cream so that the sauce drizzles down the sides of the cake. Makes 12 servings.

 


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