This Cake Should Be Famous (But Nobody's Ever Heard of It)

Every once in a while you find a dessert so good, it makes you angry nobody told you about it sooner. The schmoo torte - a pecan angel food cake layered with whipped cream and drowned in buttery caramel sauce - has been a Winnipeg legend since 1948. Somehow the rest of the world just missed it. So I made it from scratch for the first time to show you what you've been missing. INGREDIENTS: The Cake: 12 Large Egg Whites 1 cup cake flour 1 cup Processed Pecans (and more for toppings if desired) 1 tsp Baking Powder 1 tsp Cream of Tartar Pinch of Salt 1 1/4 cup Granulated Sugar 1 tsp Vanilla Extract The Cream Base: 2 cups Whipping Cream 3 Tbsp Icing Sugar 1 tsp Vanilla Extract The Butterscotch Sauce: 1/2 cup Butter 1 1/2 cups Brown Sugar 1/2 cup Heavy Cream 1 tsp Vanilla Extract