Hungarian Walnut Torte

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 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
• 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

Recipe

• 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.