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Sweetheart Walnut Torte

I always donate one of these lightly sweet, heart-shaped tortes for our church bake sale. The congregation never gets to see it, however--the ladies in charge quickly put it aside for one of them to buy!
  • Total Time
    Prep: 30 min. Bake: 55 min. + cooling
  • Makes
    12-16 servings


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 4 egg yolks
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 cup chopped walnuts
  • Walnut halves
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup heavy whipping cream, whipped


  • Grease two 9-in. heart-shaped pans. Line with waxed paper and grease the paper; set aside.
  • In a large bowl, cream butter and sugar. Add egg yolks, milk and vanilla; mix well. Combine flour, baking powder and salt; gradually add to creamed mixture. Pour into prepared pans.
  • In a 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° 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 large 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.
Nutrition Facts
1 piece: 294 calories, 18g fat (8g saturated fat), 92mg cholesterol, 260mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 5g protein.

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