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
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.
Yields
6 Servings