PECAN TORTE

Steps:

• 1. Preheat oven to 350 degrees. Prepare two 9 inch can pans. Line pans with parchment paper and butter the paper and sides of pan.
• 2. Beat eggs yolks until thick and lemon colored. While beating gradually add sugar and vanilla.
• 3. Beat egg whites until stiff. Do not over beat. Fold into egg along with pecans.
• 4. Pour into prepared pans.
• 5. bake for 25 minutes or until cake shrinks from sides of pans.
• 6. Mix 1 quart frozen vanilla custard with 2 ounces of rum. I like to get the Custard fresh from Culver's Frozen Custard. Pack custard into a foil lined 9 inch cake pan. Freeze until time to serve.
• 7. When ready to serve place one cake on serving tray. Put layer of rum custard on top. Top with other cake. Sprinkle with confectioners sugar.
• 8. Serve with butterscotch sauce that you have prepared ahead of time.
• 9. Boil for one minute, 1/2 cup brown sugar, 3/4 cup corn syrup, 1 tablespoon butter, and 1 tablespoon water. When cool stir in 2 tablespoons of rum. Put sauce in a pitcher.
• 10. Slice cake and serve with butterscotch sauce.