Chocolate Pecan Torte

Ingredients
8 large eggs separated
112 cups sugar divided
112 cups ground pecans
23 cup allpurpose flour
23 cup baking cocoa
1 teaspoon baking soda
12 teaspoon salt
12 cup water
2 teaspoons vanilla extract
chocolate frosting
3 cups heavy whipping cream
1 cup confectioners sugar
12 cup baking cocoa
2 teaspoons vanilla extract
chocolate glaze
2 tablespoons baking cocoa
2 tablespoons water
1 tablespoon butter
1 cup confectioners sugar
14 teaspoon vanilla extract
Directions
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 lemoncolored. Combine pecans flour cocoa baking soda and salt add to yolk mixture alternately with water. Stir in vanilla.

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.
Spoon into two greased and floured 9in. round baking pans. Bake at 375 for 2022 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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.

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.
Nutrition Facts
1 slice 418 calories 25g fat 12g saturated fat 169mg cholesterol 209mg sodium 44g carbohydrate 34g sugars 2g fiber 7g protein.