Betty'S Swedish Nut Torte

• 4 eggs, separated
• 3/4 c. granulated sugar
• 1 1/2 c. finely ground pecans
• 1/2 tsp. dry breadcrumbs
• 1/2 tsp. baking powder
• 3 Tbsp. butter
• 3 Tbsp. unsweetened cocoa
• 1 c. powdered sugar
• 2 Tbsp. cream
• 1 tsp. instant coffee
• 1 tsp. vanilla extract

1. Preheat oven to 350u0b0.
2. Beat egg yolks until light.
3. Add sugar and beat until thick.
4. Stir in pecans, crumbs and baking powder. Beat egg whites until stiff and fold into the batter.
5. Pour into a 9-inch cake tin that has been buttered and lined with waxed paper. Bake 25 to 30 minutes.
6. Turn out on a cooling rack and peel off waxed paper while very warm.
7. Combine butter, cocoa, powdered sugar and cream, making a smooth frosting.
8. Add coffee and extract.
9. Bottom side up, sprinkle the cake with a little powdered sugar and pipe a border of the frosting around the edges.
10. Serve in wedges.
11. Serves 6 to 8.

eggs, sugar, ground pecans, breadcrumbs, baking powder, butter, unsweetened cocoa, powdered sugar, cream, instant coffee, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857801 (may not work)