Brazil Nut Torte

9 hours Prep: 8 hours Cook: 30 minutes

273 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	cup	flour, all-purpose	sifted
2	teaspoons	baking powder	double acting
2	cups	graham cracker crumbs	fine
1/2	cup	vegetable shortening	soft
1	cup	sugar	granulated
3	each	egg yolks
3/4	cup	brazil nuts	chopped
1	teaspoon	vanilla extract
3	each	egg whites	stiffly beaten
1	package	vanilla pie filling	and pudding
1 1/2	cups	milk
1/2	cup	heavy whipping cream	whipped

Directions

Day before: Start heating oven to 375 degrees F.

With waxed paper, line bottoms of 2 1 1/4-deep 8 inch 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 minutes 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 minutes 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 hour.

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Categories this recipe belongs to

Desserts

Nutrition Facts

Serving Size 116g

Amount per Serving

Calories 273 20% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 19mg	6%
Sodium 91mg	4%
Total Carbohydrate 52.0g	17%
Dietary Fiber 1.0g	2%
Sugars 39.0g
Protein 4.0g	8%

Vitamin A	5%		Vitamin C	0%
Calcium	12%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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