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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is an old family recipe that uses our Texas pecans. I've made it often for birthdays and family gatherings. My brother-in-law said it was the only cake he's ever eaten in which the cake tastes as good as the frosting! Ingredients:
12 eggs, separated |
2 cups sugar |
2-1/2 cups ground pecans |
1/2 cup dry bread crumbs |
1/2 teaspoon vanilla extract |
buttercream frosting: |
1 cup milk |
1/4 cup cornstarch |
2 cups (12 ounces) semisweet chocolate chips |
1 cup butter, softened |
2 cups confectioners' sugar |
2 teaspoons vanilla extract |
whole pecans, optional |
Directions:
1. In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired. Yield: 12-16 servings.
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