| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sifted all-purpose flour |
| 2 |
ts |
Double acting baking powder |
| 2 |
c |
Fine graham cracker crumbs |
| 1/2 |
c |
Soft shortening |
| 1 |
c |
Granulated sugar |
| 3 |
|
Egg yolks |
| 3/4 |
c |
Chopped Brazil nuts |
| 1 |
ts |
Vanilla extract |
|
|
Milk* |
| 3 |
|
Egg whites stiffly beaten |
| 1 |
pk |
Vanilla-pudding pie filling |
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Heavy cream; whipped |
INSTRUCTIONS
Day before: Start heating oven to 375° F. With waxed paper, line bottoms of
2 1 1/4"-deep 8" layer pans. Sift together flour and baking powder; add
cracker crumbs. With electric mixer at medium speed, or "cream" (or with
spoon), thoroughly mix shortening with sugar, then with yolks, until very
light and fluffy--about 4 min. altogether. Add nuts and vanilla. Then, at
low speed, or "blend", beat in flour mixture alternately with indicated
amount of milk*, beating after each addition. Quickly fold in egg whites.
Turn into pans. Bake 30 min., or till done. Cool in pans on wire rack.
Meanwhile, combine vanilla pudding with 1 1/2 cups milk. Cook, stirring,
over medium heat until mixture comes to boil. Remove from heat; pour into
bowl; place waxed paper directly on surface of pudding. Refrigerate.
The day: Beat pudding until smooth; fold in whipped cream. Split each cake
layer- spread filling between layers and on top of cake. Refrigerate at
least 1 hr.
*With butter, margarine, or lard, use 1 cup milk. With vegetable or any
other shortening, use 1 cup plus 1 cup plus 2 tablesp. milk.
Posted to recipelu-digest Volume 01 Number 223 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997
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