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Honey Graham Torte

photo by:kraft
Graham cracker crumbs are baked into cake layers that are filled and topped with whipped cream and walnuts for an impressive dessert.
30 min
1 hr 30 min
16 servings
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what you need

 eggs, separated
Tbsp.  margarine or butter, softened
cup  sugar
cups  finely crushed graham crackers (about 14 whole grahams)
tsp.  CALUMET Baking Powder
tsp.  salt
cup  milk
tsp.  vanilla
cup  whipping cream, whipped
cup  chopped PLANTERS Walnuts

Make It

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.

Kraft Kitchens Tips

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.
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