Timma Wilson's Recipe

Walnut Torte

Category: Decadent Indulgences

1/2 cup sugar
1/2 cup shortening
4 egg yolks
1/2 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
Dash salt
1/3 cup milk
4 egg whites
1/8 teaspoon cream of tartar
1 cup sugar
3/4 cup finely chopped walnuts
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1-1/2 cups whipping cream

Grease and flour two 8x1-1/2-inch or 9x1-1/2-inch round cake pans; set aside. In
a medium mixing bowl beat together the 1/2 cup sugar and shortening with an
electric mixer on medium speed until fluffy. Add egg yolks, one at a time,
beating 1 minute after each addition. Add vanilla. Stir together flour, baking
powder, and salt. Alternately add flour mixture and milk to egg mixture, beating
on low speed after each addition until combined. Spread evenly into prepared
pans; set aside.

For the meringue, in a large mixing bowl beat egg whites and cream of tartar
until soft peaks form (tips curl). Gradually add the 1 cup sugar, beating until
stiff peaks form (tips stand straight). By hand, fold in walnuts. Spread
meringue evenly over batter in pans. Bake in a 350 degree F oven for 30 to 35
minutes or until a toothpick inserted in center comes out clean. Cool 10
minutes. Carefully loosen cakes from pans; invert pans to remove cakes. Cool
cakes completely, meringue side up, on wire racks.

For chocolate whip, in medium mixing bowl combine the 3/4 cup sugar and cocoa
powder. Gradually stir in whipping cream. Beat just until soft peaks form. Place
a cake layer on a serving plate. Spread half of the chocolate whip over layer.
Top with second cake layer; spread top with remaining chocolate whip. Cover
loosely. Chill 30 minutes or up to 6 hours.
Makes 10 to 12 servings.