Graham Cracker-Currant Cake
|Sugar||1 1⁄2 Cup (24 tbs)|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Red currant jelly||1 Cup (16 tbs)|
|Sweetened whipped cream||1 Cup (16 tbs)|
Mix sugar with egg yolks.
Add crumbs and baking powder; mix well.
Add 1 teaspoon water and nuts.
Beat egg whites until stiff peaks form.
Fold into crumb mixture.
Pour into two 8-inch foil-lined cake pans.
Bake at 350 degrees for 25 minutes.
Turn cake out of pan; remove foil.
Cool to lukewarm.
Fill layers with red currant jelly; frost top and side of cake with sweetened whipped cream.
Refrigerate for at least 24 hours.
Calories 460 Calories from Fat 195
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 3.9 g19.7%
Trans Fat 0 g
Cholesterol 97.4 mg32.5%
Sodium 139 mg5.8%
Total Carbohydrates 61 g20.3%
Dietary Fiber 2.5 g10.2%
Sugars 49.2 g
Protein 8 g15.6%
Vitamin A 4.3% Vitamin C 0.35%
Calcium 11.2% Iron 7.2%
*Based on a 2000 Calorie diet