BUTTERSCOTCH NUT TORTE WITH
WHIPPED CREAM FROSTING AND ORANGE SAUCE

FOR THE TORTE LAYERS:
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 chopped nuts
FOR THE ORANGE SAUCE:
1/4 cup water
1/4 cup butter, melted
1 tbsp. flour
1/4 cup orange juice
1/2 tsp. vanilla
FOR THE FROSTING:
2 cups heavy cream
3 tablespoons confectioners' sugar

TO MAKE THE TORTE LAYERS:
Preheat oven to 325 degrees F. Grease and line with waxed paper 2 (9 inch) layer pans.

Beat egg yolks well, slowly adding sugar, then baking powder, 2 tsp. vanilla, and almond extract. Mix well; set aside.

Beat egg whites until they hold stiff peaks, fold into yolk mixture. Fold in crumbs and nuts. Pour into prepared pans.

Bake in slow oven (325 degrees) for 30 to 35 minutes. Cool 10 minutes, then remove from pans. Frost when completely cooled.

TO MAKE THE ORANGE SAUCE:
Add 1/4 cup water to melted butter in a saucepan. Add flour; blend into butter mixture. Add orange juice and 1/2 tsp. vanilla; mix well. Bring to a boil and cook until thickened. Cool thoroughly.

TO MAKE THE FROSTING:
Whip heavy cream, slowly adding confectioners' sugar. Spread between layers and over top of torte.

Pour Orange Sauce over whipped cream so the sauce drizzles down the sides. Cut and serve.

Serves 12 or more depending how the cake is cut.

Dear Sue,

I don't know the original source of this recipe but I thought I'd post it just in case. If you have any other details about the recipe to share, there are other variations of Butterscotch Tortes that I can check.

Happy Holiday Baking!

Betsy