| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Not, Sent | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Plus 2 tbsp butter or margarine; divided |
| 1/2 | c | Plus 1 tbsp light corn syrup; divided |
| 1 1/2 | c | Hershey's Semi-Sweet Chocolate Chips; divided |
| 1/2 | c | Sugar |
| 3 | Eggs | |
| 1 | c | All-purpose flour |
| 1 | c | Chopped pecans |
| 2 | ts | Vanilla; divided |
| Whipped topping; optional | ||
| Sliced strawberries; optional |
INSTRUCTIONS
In a medium saucepan, combine 1/2 cup butter and 1/2 cup corn syrup; heat until butter is melted. Add 1 cup chocolate chips; stir until chips are melted. Remove from heat. Add sugar and eggs; mix well. Add flour, pecans and 1 tsp vanilla; mix well. Grease and flour a 9-inch round baking pan. Bake at 350° for 25-30 minutes or until center of torte springs back when lightly touched. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack. To make glaze: In a small saucepan, combine 1/2 cup chocolate chips, 2 tbsp butter and 1 tbsp corn syrup. Stir over low heat until chips are melted. Remove from heat and stir in 1 tsp vanilla. Spread glaze over top and sides of torte. Refrigerate until glaze is set, about 30 minutes. Garnish with whipped topping and sliced strawberries if desired. Recipe by: Homemaker Schools - Spring 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Apr 09, 1998
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”