Manitoba Schmoo Torte

Directions – Cake:

1. Preheat oven to 325°F.
2. Toast the pecans in a pan on the stove for 5-10 minutes and allow to cool while you prepare the cake.
3. Separate your egg yolks and whites into two large bowls. Add the cream of tartar to the egg white bowl and beat egg whites until soft peaks form. Add in ½ cup of the sugar, two tablespoons at a time, beating until stiff peaks form.
4. In your egg yolk bowl, beat yolks and remaining sugar until pale and thickened. Add in the vanilla.
5. In a third bowl, combine flour and baking powder. Gradually add the flour and baking powder into yolk mixture.
6. Fold in egg whites and pecans to the egg yolk and flour mixture. Once combined, scrape batter into 10-inch cake pan.
7. Bake in middle rack of oven for about 50 minutes or until the cake is firm. Let cake cool on a cooling rack for 20 minutes and then cut horizontally into three layers.

Directions – Icing/Filling:

1. Whip cream and sugar together in a large bowl until forming stiff peaks.
2. Using one cup of the whipped cream, spread over top of bottom layer of the cake. Place second layer on top and repeat.
3. Top with remaining layer and spread remaining cream over top and sides. Refrigerate for at least 30 minutes.

Directions – Sauce:

1. In saucepan, whisk together brown sugar, cream and butter; bring to boil
2. Let cool completely and drizzle the majority of the sauce over cake.
3. Serve with any remaining sauce on the side. Enjoy!