Nutcracker sweet torte

12 servings

Ingredients

Quantity Ingredient
6 Eggs -- separated
½ cup Sugar
2 tablespoons Vegetable Oil
1 tablespoon Rum Flavoring
½ cup Sugar
¼ cup All-Purpose Flour
1¼ teaspoon Baking Powder
1 teaspoon Ground Cinnamon
½ teaspoon Ground Cloves
1 cup Graham Cracker Crumbs, Fine
1 (1 Oz) Unsweetened Chocolate Square, grated
1 cup Nuts -- finely chopped
Rum-Flavored Whipped Cream
(see below)

Directions

Heat oven to 350 F. Line bottoms of 2 round pans, 8 or 9 x 1½ inches, with aluminum foil. Beat egg whites in large bowl until foamy. Beat in ½ cup sugar, 1 Tbp at a time; continue beating until stiff and glossy. Beat egg yolks, oil and rum flavoring in small bowl on low speed until blended. Add ½ cup sugar, the flour, baking powder, cinnamon and cloves; beat on medium speed 1 min. Fold egg yolk mixture into egg whites. Fold in cracker crumbs, chocolate and nuts. Pour into pans.

Bake until top springs back when touched lightly, 30 to 35 mins.

Immediately invert pans, resting rims on edges of 2 inverted pans; cool completely.

Loosen edges of layers with knife; invert pan and hit sharply on table. Remove foil.

Split cake to make 4 layers. Fill layers and frost top of torte with Rum-flavored Whipped Cream. Garnish with chocolate curls if desired.

Refrigerate at least 7 hours. (Torte mellows and becomes moist.) Makes 12 servings.

RUM-FLAVORED WHIPPED CREAM

Beat 2 cups chilled whipping cream, ½ cup powdered sugar and 2 teaspoons rum flavoring in chilled bowl until stiff.

Recipe By : Betty Crocker Country Holidays - Num¼ - 1987 From: Dan Klepach Date: 10-27-95 (23:00) (159) Fido: Cooking

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