Brazil nut torte

6 servings

Ingredients

Quantity Ingredient
½ cup Sifted all-purpose flour
2 teaspoons Double acting baking powder
2 cups Fine graham cracker crumbs
½ cup Soft shortening
1 cup Granulated sugar
3 Egg yolks
¾ cup Chopped Brazil nuts
1 Teasp. vanilla extract
Milk*
3 Egg whites stiffly beaten
1 pack Vanilla-pudding pie filling
1½ cup Milk
½ cup Heavy cream, whipped

Directions

Day before: Start heating oven to 375ø F. With waxed paper, line bottoms of 2 1¼"-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 ½ 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.

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