Orange Butterscotch Torte

• 6 eggs
• 1 14 cups sugar
• 34 teaspoon almond extract
• 14 cup flour
• 1 cup chopped pecans or 1 cup walnuts
• 14 teaspoon salt
• 2 cups graham cracker crumbs
• 1 teaspoon baking powder
• 1 cup brown sugar
• 14 cup butter
• 12 cup frozen orange juice concentrate
• 2 tablespoons flour
• 1 beaten egg
• 1 dash salt

1. Beat eggs for 5 minutes, gradually adding sugar.
2. Beat until soft peaks form.
3. Add Almond extract.
4. Sift flour, baking powder,& salt together.
5. Combine with crumbs.
6. Fold into egg mixture, half at a time.
7. Fold in nuts.
8. Bake at 325 for 30- 35 minutes in a 9x13 pan.
9. Orange Butterscotch Sauce: Bring to a boil.
10. Cook until thickened.
11. Stir consistency.
12. Cool slightly.
13. Put 2/3 of sauce on slightly cool torte;.
14. cool completely.
15. Whip 1 pint cream and spread on top.
16. Top with remaining 1/3 of sauce and swirl to to marbelize.
17. Refrigerate 8 hours before serving, so flavors blend.

eggs, sugar, almond, flour, pecans, salt, graham cracker crumbs, baking powder, brown sugar, butter, orange juice, flour, egg, salt

Taken from www.food.com/recipe/orange-butterscotch-torte-44443 (may not work)