| 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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