Sweetheart Walnut Torte Recipe

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. Yield: 12-16 servings.