| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cake | 12 | Servings | |
INGREDIENTS
| 2 | c | Graham cracker crumbs |
| 1 | c | Sugar |
| 1 | c | Margarine; not diet |
| 3 | lg | Eggs; separated |
| 2 | ts | Baking powder |
| 1 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1 | c | Milk |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Lemon peel; grated |
| 1 | c | Nuts; chopped |
INSTRUCTIONS
1. In a large mixing bowl, cream butter and sugar; add egg yolks and beat until light and fluffy. 2. Mix cracker crumbs with sifted flour, salt and baking powder. Add to the sugar mixture alternating with the milk, vanilla and lemon peel. 3. Beat egg whites until stiff and fold into the batter along with the chopped nuts. 4. Grease and flour bottoms of a 9 x 13 x 2-inch pan or two 8-inch cake pans. Pour batter into pan and bake in preheated 350-degree oven for 30 minutes or until done. Frost this as you prefer. A good choice would be a cream frosting made of powdered sugar, milk, and lemon extract. Date: Sat, 22 Jun 1996 17:04:04 -0700 From: Gerald Edgerton <jerrye@wizard.com> Recipe By : Jo Anne Merrill MC-Recipe Digest V1 #124 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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