Pecan Torte

Cake:
4 eggs, beaten well
1 lb brown sugar
1 cup flour
1 1/2 teaspoons baking powder
1 cup chopped pecans
1 teaspoon vanilla


Filling:
1 tablespoon butter
2 teaspoons flour
1 cup whipped cream
5 teaspoons sugar
1 cup chopped pecans


Icing:
2 cups sweetened whipped cream
1/2 cup chopped pecans


What we did: Preheat oven to 325°. Grease two nine inch cake pans. Mix ingredients for cake in a large bowl, beginning with eggs and vanilla and gradually beating in dry ingredients and then folding in nuts. Pour into cake pans. Bake for 30-35 minutes.

When finished, remove cakes from oven and allow to cool completely, otherwise they will be very difficult to remove from the pan. The layers will be thin, so be careful. To create the filling, melt butter in a double boiler (a regular saucepan will suffice, too). Add flour and whipped cream and stir until thick. Allow to cool before adding sugar and nuts. Then, spread the mixture between the thin layers of cake (again, make sure that these are completely cooled).

Once assembled, prepare icing by mixing whipped cream and chopped pecans. Apply the icing to the top and sides of the torte (or as you see fit) and sprinkle with extra chopped nuts.


The Harvey Way: Ours is the real deal (minus the double boiler), but let us remind you once again to take care when removing the cakes from their pans. Caution will produce the following...