Ingredients Jump to Instructions ↓

  1. 1/2 c Sifted all-purpose flour

  2. 2 ts Double acting baking powder

  3. 2 c Fine graham cracker crumbs

  4. 1/2 c Soft shortening

  5. 1 c Granulated sugar

  6. 3 Egg yolks

  7. 3/4 c Chopped Brazil nuts

  8. 1 Teasp. vanilla extract Milk*

  9. 3 Egg whites stiffly beaten

  10. 1 pk Vanilla-pudding pie filling

  11. 1 1/2 c Milk

  12. 1/2 c Heavy cream, whipped Day before: Start heating oven to

  13. 375? F. With waxed paper, line bottoms of

  14. 2 1 1/4"-deep

  15. 8" layer pans. Sift together flour and baking powder; add

Instructions Jump to Ingredients ↑

  1. 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.


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