Sweetheart Walnut Torte
from Ann Meuwissen, served at bridge February, 2002

1/2 c. butter

1/2 c. sugar
4 egg yolks
1/3 c. milk
1/2 tsp. vanilla
1 c. flour
2 tsp. baking powder
1/8 tsp. salt


4 egg whites
1/8 tsp. cream of tartar
3/4 c. sugar
1 c. chopped walnuts
Walnut halves
1 c. cold milk
1 3oz. pkg. chocolate pudding
1 c. whipping cream, whipped
Grease two 9-inch heart shaped pans. Line with waxed paper and grease the paper; set aside.

In a mixing bowl, cream butter and sugar. Add egg yolks, milk and vanilla; mix well.
Combine flour, baking powder & salt; gradually add to creamed mixture. Pour into prepared pans.

In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar; beat until stiff and glossy.
Fold in chopped nuts. Spread evenly over batter, sealing edges to sides of pan. Arrange walnut halves over meringue in one pan.

Bake at 300 degrees for 55 minutes or until golden brown. Cool for 10 minutes; remove to wire racks.
Invert so meringue side is up; cool completely.

In a mixing bowl, beat milk and pudding mix until thickened. Fold in whipped cream.
Place plain cake, meringue side up, on serving plate. Spread with half of the filling; top with remaining cake.
Frost sides with remaining filling.

Yield: 12-16 servings. (I added a few cherries and a bit of red food coloring to meringue mix.)