Layered Pecan Torte Recipes

Steps:

• Combine cheddar cheese with pecans and onion. Place half of the mixture in an 8-inch round souffle dish. Combine (8-ounce) package cream cheese with the chutney blend thoroughly. Spread over cheddar cheese mixture. Drain spinach completely, squeeze (really squeeze) out all excess moisture. Add seasonings and remaining 1 (8-ounce) package of cream cheese. Blend thoroughly. Top with remaining cheddar cheese mixture. refrigerate until serving time. To serve invert on a plate and serve with crackers.

Steps:

• Heat oven to 350°F.
• Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading COOL WHIP mixture between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts.

Steps:

• Preheat oven to 350 degrees F. In a mixing bowl combine flour, pecans, butter, and sugar with a pastry blender. Pat or press into a 9 x 13 metal baking pan. Bake for 13 minutes. Cool completely before covering with next layer.
• In another mixing bowl, beat together cream cheese, powdered sugar, and 3 cups whipped topping. Spread evenly over crust.
• Prepare pudding as directed on package, but only use 3 cups milk. Spread evening over cream cheese layer.
• Spread 3 cups whipped topping on top of pudding layer. Chill for 2 hours, cut, and serve. Refrigerate any leftovers.

Steps:

• In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.

Steps:

• Whip egg whites in the bowl of an electric mixer with 1/4 cup sugar until glossy and thick. Transfer to a bowl and set aside. In the same bowl of the electric mixer, beat egg yolks, salt and vanilla until lemon-colored, thick, and ribbons when beaters are lifted, about 10 minutes. Gradually beat in remaining 1/2 cup sugar and continue beating at medium speed for 5 minutes. With a spatula, stir in the flour, 1 cup of the chopped pecans, and the thick meringue. Preheat oven to 300 degrees. Butter and flour three 8-inch cake pans and divide batter between them. Spread batter to level and bake 20 minutes. Cool 10 minutes on a wire rack and turn out of pans onto racks to cool completely. Place one cake layer, upside down, on a cake platter and spread with honey cream. Top with second cake layer, upside down, and spread with honey cream. Top with third layer, upside down, and spread top and sides of cake with remaining honey cream, reserving 1 cup for the garnish. Lightly press remaining chopped pecans around the sides of cake Place reserved honey cream in a pastry bag or zip-lock plastic bag with a small corner discarded. Pipe 10 evenly-spaced mounds on top of the cake, and top each mound with a pecan half, rounded side up. Refrigerate until the honey cream sets up and is firm. To serve, cut into 10 slices between pecan-topped honey cream. Whipped Honey Cream: 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup clover or other light honey 4 large egg whites 2 cups sifted powdered sugar Cream butter until light and fluffy. Blend in honey well. Whip egg whites to soft peaks, then gradually beat in powdered sugar. Fold in creamed butter-honey mixture, and whip until fluffy.