Hungarian Walnut Torte

Name: Hungarian Walnut Torte
Ingredients: 6 eggs, seperated; 1 cup sugar; 1 teaspoon vanilla extract; 1 cup cake flour; 1 teaspoon baking powder; 5 tablespoons water; 1/2 cup ground walnuts; Filling; 1 1/4 cups milk; 1 (3 1/2 ounce) package cook-and-serve chocolate pudding mix; 1/2 cup butter, softened; 1/2 cup shortening; 1 cup confectioners' sugar; 1 teaspoon vanilla extract

14 ingredients

4 steps

Ingredients

6 eggs, seperated
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
5 tablespoons water
1/2 cup ground walnuts
Filling
1 1/4 cups milk
1 (3 1/2 ounce) package cook-and-serve chocolate pudding mix
1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 teaspoon vanilla extract

Directions

1

In large mixing bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
2

In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into two greased and floured 9 inch round cake pans. Bake at 350 for 20-25 minutes or until toothpicks come out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3

In small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
4

In mixing bowl, cream the butter, shortening and confectioners sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls, if desired.