Rum-Cracker Torte

Rum-Cracker Torte

Submitted by: Kelsie Wolfe

Qty Ingredient
6 eggs, separated
1/2 cupssugar
2 tablespoonsvegetable oil
1 tablespoonsrum flavoring
1 teaspoonsvanilla
1/2 cupssugar
1/4 cupsall-purpose flour
1 1/4 teaspoonsbaking powder
1 teaspoonsground cinnamon
1/2 teaspoonsground cloves
1 teaspoonsground ginger
1 cupsfine graham cracker crumbs (about 12 squares)
1 cupspecans, finely chopped
1 ouncesunsweetened chocolate, grated (1 square)
2 cupswhipping cream
1/2 cupspowdered sugar
1 teaspoonsground cinnamon
6 eggs, separated
1 teaspoonsrum flavoring
1/2 cupssugar
2 tablespoonsvegetable oil
1 tablespoonsrum flavoring
1 teaspoonsvanilla
1/2 cupssugar
1/4 cupsall-purpose flour
1 1/4 teaspoonsbaking powder
1 teaspoonsground cinnamon
1/2 teaspoonsground cloves
1 teaspoonsground ginger
1 cupsfine graham cracker crumbs (about 12 squares)
1 cupspecans, finely chopped
1 ouncesunsweetened chocolate, grated (1 square)
2 cupswhipping cream
1/2 cupspowdered sugar
1 teaspoonsground cinnamon
1 teaspoonsrum flavoring
Photo coming soon!

Directions:

  1. Preheat oven to 350°F.
  2. Line bottoms of 2 round pans, 8 or 9x1 ½ inches, with aluminum foil.
  3. Beat egg whites in bowl until foamy. Beat in ½ cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
  4. In a separate bowl, beat egg yolks, oil, vanilla, and rum flavoring on low speed until blended.
  5. Add ½ cup sugar, flour, baking powder, cinnamon, cloves, and ginger; beat on medium speed 1 minute.
  6. Fold egg yolk mixture into egg whites. Fold in cracker crumbs, pecans and chocolate. Pour mixture into pans and bake until top springs back when lightly touched, 30 – 35 minutes. Cool 10 minutes.
  7. Loosen edge of layers with a knife; invert pan and hit sharply on table. Cake will drop out, remove foil.
  8. Split cake to make 4 layers. Fill layers and frost top of torte with rum-flavored whipped cream and assemble. Garnish with chocolate curls if desired. Refrigerate at least 7 hours before serving.