Graham Cracker Torte
|Walnuts||2⁄3 Cup (10.67 tbs)|
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Flour||1 1⁄2 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Chocolate pudding||17 1⁄2 Ounce|
|Dessert topping/Whipped cream||1 Tablespoon|
|Chopped crystallized ginger||1 Tablespoon|
Heat oven to 350Â°.
Grease and flour layer pan, 9x 1 1/2 inches.
Chop nuts 10 seconds in blender.
Mixnuts, crumbs, flour and baking powder in bowl.
In blender, whip eggs, butter and sugar 1/2 minute while adding milk.
Whip 1 minute longer, adding crumb mixture and stopping blender occasionally to scrape sides and guide mixture toward blades.
Pour batter into pan.
Bake 40 minutes.
Cool 10 minutes in pan; remove and cool.
Split to make 2 layers.
Fill layers and frost top with pudding.
Gar nish with dessert topping and ginger.
Because of the pudding, refrigerate leftover torte.