| 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?”