Chocolate Pecan Torte

• 8 large eggs,
• 1-1/2 cups sugar, divided
• 1-1/2 cups ground pecans
• 2/3 cup all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup water
• 2 teaspoons vanilla extract
• 3 cups heavy whipping cream
• 1 cup confectioners' sugar
• 1/2 cup baking cocoa
• 2 teaspoons vanilla extract
• 2 tablespoons baking cocoa
• 2 tablespoons water
• 1 tablespoon butter
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

1. Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks. Gradually add 1 cup sugar, beating until thick and lemon-colored. Combine pecans, flour, cocoa, baking soda and salt; add to yolk mixture alternately with water. Stir in vanilla.
2. In another large bowl, beat egg whites until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into batter.
3. Spoon into two greased and floured 9-in. round baking pans. Bake at 375u0b0 for 20-22 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with about 1 cup frosting. Repeat layers twice. Top with remaining layer.
5. For glaze, in a small saucepan, combine cocoa, water and butter. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Spread over top of cake. Spread remaining frosting over sides of cake. Store in the refrigerator.

eggs, sugar, ground pecans, allpurpose, baking cocoa, baking soda, salt, water, vanilla, heavy whipping cream, sugar, baking cocoa, vanilla, baking cocoa, water, butter, sugar, vanilla

Taken from www.tasteofhome.com/recipes/chocolate-pecan-torte/ (may not work)