Butterscotch Torte

I've been making this as my Easter dessert ever since finding it in a 4/01 Taste of Home. The cakes should be made a day ahead, the flavor improves with time. This triple layer cake looks awesome and everyone loves the caramel sauce drizzled over the top. My only hint - don't make too much dinner because you WANT to have room for this delicious dessert.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 6  eggs, separated
• 1 1⁄2 cups sugar
• 2  teaspoons vanilla extract
• 2  cups graham cracker crumbs
• 1  cup  finely chopped pecans
• 1  teaspoon baking powder

• Topping or Filling

• 1  cup  packed brown sugar
• 1  tablespoon all-purpose flour
• 1  dash salt
• 1⁄4 cup  orange juice
• 2  tablespoons water
• 1  egg, beaten
• 1⁄4 cup butter
• 1  teaspoon vanilla extract
• 2  cups  whipping cream
• 1⁄4 cup confectioners' sugar

Directions

1. Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
2. In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
3. In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
4. Add vanilla and mix well.
5. Combine cracker crumbs, nuts and baking powder.
6. Fold in egg yolk mixture.
7. Gradually fold in egg whites.
8. Pour equally into prepared pans.
9. Bake at 325°F for 20-25 minutes or until lightly browned.
10. Cool for 10 minutes before removing from pans to wire racks.
11. Topping: Combine brown sugar, flour and salt in saucepan.
12. Stir in orange juice and water until smooth; bring to a boil.
13. Reduce heat; cook and stir for 2 minutes or until slightly thickened.
14. Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
15. (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
16. Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
17. Cool completely.
18. Assembly In a mixing bowl, beat cream until soft peaks form.
19. Beat in confectioners sugar until stiff.
20. Place one cake layer on a serving plate; spread with one third of the whipped cream.
21. Repeat layers twice.
22. The whipped cream is only on the tops of the cakes- not on the sides.
23. Drizzle some of the topping over cake.
24. Serve remaining topping with cake.
25. Refrigerate leftovers.