Honey Graham Torte - Kraft Recipes Top
Comida Kraft
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Honey Graham Torte

Prep Time
Total Time

16 servings

Graham cracker crumbs are baked into cake layers that are filled and topped with whipped cream and walnuts for an impressive dessert.

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What You Need

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Make It

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  • Preheat oven to 350°F. Beat egg yolks, margarine and sugar in large bowl with electric mixer on medium-high speed until well blended. Combine graham crumbs, baking powder and salt. Add to egg mixture alternately with the milk, beating until well blended after each addition. Blend in vanilla.
  • Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to graham mixture; stir gently until well blended. Pour evenly into 2 greased 8-inch round cake pans.
  • Bake 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
  • Place 1 of the cake layers on serving plate; spread top of cake layer with half of the whipped cream. Sprinkle with half of the walnuts; cover with remaining cake layer. Spread top with remaining whipped cream; sprinkle with remaining walnuts. Store in refrigerator.

Special Equipment Needed

Healthy Living

Save 4 grams of fat per serving by substituting 1 thawed 8-oz. tub COOL WHIP Whipped Topping for the whipped cream.

Great Substitute

Substitute PLANTERS Pecans for the walnuts.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 190
Total fat 11g
Saturated fat 4.5g
Cholesterol 50mg
Sodium 200mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 14g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This is a remake of a very old recipe, and it is still a winner. This is a remake of a very old recipe, and it is still a winner. I had lost the original and was delighted to find this updated version. Instead of nuts, I used chocolate sprinkles for the filling and topping. Everyone raves about this recipe.
Date published: 2004-09-30
Rated 4 out of 5 by from Wonderfully light and delicious. Wonderfully light and delicious. Everyone asked for a copy of the recipe.
Date published: 2003-09-15
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