Butterscotch Torte With Butterscotch Sauce

• 6 egg yolks
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon baking powder
• 2 cups graham cracker crumbs
• 1 cup finely chopped pecans
• 6 egg whites
• 2 cups whipped topping
• Butterscotch Sundae Sauce (see below)
• 1 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/4 cup orange juice
• 1/4 cup water
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/4 cup butter

1. Preheat oven to 350u0b0. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
2. In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
3. In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
4. Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
5. Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
6. ****Butterscotch Sauce****.
7. In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.

egg yolks, sugar, vanilla, almond, baking powder, graham cracker crumbs, pecans, egg whites, brown sugar, flour, orange juice, water, egg, vanilla extract, butter

Taken from www.food.com/recipe/butterscotch-torte-with-butterscotch-sauce-232418 (may not work)