Chocolate Orange Pecan Torte

1. Preheat oven to 300°F. Grease and flour two 9-inch cake pans; set aside.
2. Cream butter and sugar in a mixing bowl until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in pecan meal, then add flour alternately with milk.
5. Mix in liqueur, orange zest, and salt until well blended.
6. Divide batter evenly between prepared pans and bake about 1 hour, or until a cake tester comes out clean.
7. Cool cakes slightly, then remove from pans to wire racks to cool completely.

Icing Instructions

1. Cream butter and confectioners’ sugar until light and fluffy.
2. Blend in orange juice, orange zest, and liqueur.
3. Divide mixture in half; set aside.

Filling Instructions

1. Melt chocolate in the top of a double boiler over hot (not boiling) water.
2. Stir in half of the prepared icing and blend well.
3. Spread filling between cake layers.

Assembly

1. Frost top and sides of cake with remaining icing.
2. Decorate with pecan halves and chocolate sprinkles.