Brownie Layer Torte - KOAM TV 7

Brownie Layer Torte

Bottom Layer

• ½ cup margarine
• 1 ½ cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 ½ cups soy flour blend
• ¼ cup coarsely chopped pecans

Middle Layer

• ½ cup margarine
• 1 cup granulated sugar
• 2 eggs
• ¾ cup soy flour blend
• ¼ cup baking cocoa
• ¼ cup coarsely chopped pecans

Top Layer

Caramel Icing

• 6 tablespoons margarine
• ¾ cup packed brown sugar
• 4 tablespoons soy milk
• 2 ½ cups powdered sugar

Chocolate Glaze

• ½ cup semi-sweet chocolate chips
• 1½ teaspoons margarine

½ cup pecan halves

Directions

Bottom layer

1. Cream margarine and brown sugar in large mixing bowl.
2. Add eggs, vanilla and salt.
3. Stir in soy flour blend and pecans.
4. Spread into greased 10-inch spring form pan. 

Middle layer

1. Cream margarine and granulated sugar; add eggs.
2. Sift soy flour blend and cocoa together and add to creamed mixture with pecans.
3. Spread batter on top of first layer and bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted comes out clean.
4. Cool.
5. Remove outer ring of spring form pan and place torte on serving plate.

Top Layer

1. Melt margarine in medium saucepan.
2. Add brown sugar and soy milk; bring mixture to a boil.
3. Remove from heat and add powdered sugar; beat to blend thoroughly and until consistency to spread on baked torte.  (Mixture will thicken as it cools.)
4. Spread icing on torte.
5. Melt chocolate chips and margarine in small pan on low heat; stirring until smooth.
6. Drizzle with chocolate over icing.
7. Garnish with pecan halves.

Serves 12.