Ingredients
12 large eggs, separated2 cups sugar2-1/2 cups ground pecans1/2 cup dry bread crumbs1/2 teaspoon vanilla extractBUTTERCREAM FROSTING:1 cup milk1/4 cup cornstarch2 cups semisweet chocolate chips1 cup butter, softened2 cups confectioners’ sugar2 teaspoons vanilla extractWhole pecans, optional
Preparation
In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners’ sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.
