Canadian Schmoo Cake Recipes
CANADIAN SCHMOO CAKE
Make and share this Canadian Schmoo Cake recipe from Food.com.
Provided by Charmie777
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, beat egg whites with cream of tartar until soft peaks form. Add 1/2 cup (125 mL) of the sugar, 2 tablespoons (25 mL) at a time, beating until stiff peaks form.
- In another large bowl, beat egg yolks and remaining sugar for about 4 minutes or until pale and thickened. Beat in vanilla. Combine flour and baking powder; stir into yolk mixture. Fold in one-quarter of the egg whites until combined; fold in remaining egg whites. Fold in pecans. Scrape batter into 10-inch (4 L) tube pan. Bake in centre of 325°F (160°C) oven for about 50 minutes or until firm to the touch.
- Invert onto legs of pan. Let cool completely. Remove cake from pan. Cut cake horizontally into 3 layers.
- Icing: In bowl, whip cream and sugar. Using 1 cup (250 mL) of the whipped cream, spread over top of bottom layer. Place second layer on top and repeat. Top with remaining layer; spread remaining cream over top and sides. Refrigerate for at least 30 minutes or up to 24 hours.
- Butterscotch Sauce: In saucepan, whisk together brown sugar, cream and butter; bring to boil. Let cool completely. Drizzle some of the sauce over cake. Serve remaining sauce alongside.
Nutrition Facts : Calories 551.2, Fat 36.2, SaturatedFat 18.5, Cholesterol 194.6, Sodium 112.3, Carbohydrate 53.4, Fiber 1, Sugar 46, Protein 5.8
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