Butterscotch Torte With Butterscotch Sauce

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 18
• 6 egg yolks
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon baking powder
• 2 cups graham cracker crumbs
• 1 cup finely chopped pecans
• 6 egg whites
• 2 cups whipped topping
• 1 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/4 cup orange juice
• 1/4 cup water
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/4 cup butter

Recipe

• 1 preheat oven to 350°. grease 2 9x1 1/2-inch round cake pans. grease and flour the pans.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 ****butterscotch sauce****.
• 7 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.