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Title: Brazil Nut Torte
Categories: Dessert
Yield: 6 Servings
| 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 | Teasp. 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 375ø 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.
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