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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I always donate one of these lightly sweet, heart-shaped tortes for our church bake sale. The congregation never gets to see it, however-the ladies in charge quickly put it aside for one of them to buy! Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
4 egg yolks |
1/3 cup milk |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/8 teaspoon salt |
meringue: |
4 egg whites |
1/8 teaspoon cream of tartar |
3/4 cup sugar |
1 cup chopped walnuts |
walnut halves |
filling: |
1 cup cold milk |
1 package (3.9 ounces) instant chocolate pudding mix |
1 cup heavy whipping cream, whipped |
Directions:
1. Grease two 9-in. heart-shaped pans. Line with waxed paper and grease the paper; set aside.
2. In a large bowl, cream butter and sugar. Add egg yolks, milk and vanilla; mix well. Combine flour, baking powder and salt; gradually add to creamed mixture. Pour into prepared pans.
3. In a bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar; beat until stiff and glossy. Fold in chopped nuts. Spread evenly over batter, sealing edges to sides of pan. Arrange walnut halves over meringue in one pan.
4. Bake at 300° for 55 minutes or until golden brown. Cool for 10 minutes; remove to wire racks. Invert so meringue side is up; cool completely.
5. In a large bowl, beat milk and pudding mix until thickened. Fold in whipped cream. Place plain cake, meringue side up, on serving plate. Spread with half of the filling; top with remaining cake. Frost sides with remaining filling. Yield: 12-16 servings.
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