Brazil Nut Torte

Directions

Day before: Start heating oven to 375℉ (190℃).

With waxed paper, line bottoms of 2 1¼ 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 until done.

Cool in pans on wire rack.

Meanwhile, combine vanilla pudding with 1½ 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.