1-1/2 cups egg whites (about 10)
1-3/4 cups packed brown sugar, divided
1 cup cake flour
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
TOFFEE/TOPPING:
1 teaspoon plus 1 cup butter, divided
1-1/2 cups chopped pecans
1-1/2 cups packed brown sugar
1 cup (6 ounces) semisweet chocolate chips
1 carton (12 ounces) frozen whipped topping, thawed
1Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside.
2Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4Run a knife around side and center tube of pan. Remove cake to a serving plate.
5For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside.
6In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set.
7Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.
Prize winning recipe.
Total Time
Prep: 1 hour + chilling Bake: 25 min. + cooling
Makes 16 servings
Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
1 slice: 349 calories, 15g fat (9g saturated fat), 15mg cholesterol, 167mg sodium, 49g carbohydrate