Schmoo torte

1. oil the bottom of a angle food cake pan
Preheat oven to 325º

2. 6 egg whites
1/4 tsp cream of tartar
1/2 c sugar
In a large bowl beat whites until almost stiff. Add cream of tartar and very gradually add sugar.

3. 6 egg yolks
1/2 cup suagr
1/2 tsp vanilla
In another bowl beat yolks until light. Add the 1/2 cup sugar and vanilla. Fold into the egg whites.

4. Fold in 1/2 c flour
1 tsp baking powder

5. Fold in
1 cup chopped pecans

6. Pour into angel food cake pan. Bake 1 hour. Remove from oven. Invert to cool.

7. Remove from pan. Slice into three layers.

8. Filling: Whip 2 cups whipping cream and sweeten lightly with icing sugar (use very little sugar, but it helps to keep the whipped cream combined) Use to fill between the layers and cover the sides of the torte.

9. Sauce: Bring 1 cup whipping cream, 1 Tbsp butter and 1 1/2 brown sugar to boil in a saucepan. Remove from heat and cool. When serving drizzle sauce on each slice. (using dark brown sugar make an exceptional sauce)