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Coffee Nut Torte

Every year at Bible school when I was growing up, we enjoyed this dessert as an extra-special treat. I still serve it to appreciative guests.

12 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
3 eggs, separated
1/2 cup all-purpose flour
2 teaspoons baking powder
2 cups fine graham cracker crumbs
1 cup cold strong coffee
1 teaspoon vanilla extract
3/4 cup chopped nuts
FILLING:
1 package (3.4 ounces) instant vanilla pudding mix
1-1/4 cups whole milk
1 teaspoon instant coffee granules
1/2 cup heavy whipping cream, whipped

Directions

In a large mixing bowl, cream butter and sugar until light and
fluffy. Add egg yolks; beat until light. Sift together flour and
baking powder; add cracker crumbs. Add alternately with coffee to
creamed mixture, beating well until smooth. Stir in vanilla and
nuts.
In another bowl, beat egg whites until stiff; fold into batter. Pour
into two 8-in. round waxed paper-lined baking pans. Bake at 350°
for 30-35 minutes. Cool completely.
For filling, prepare pudding with milk and coffee; chill. Fold in

2 of 2

Coffee Nut Torte (continued)

Directions (continued)

cream. Split each cake layer and spread with filling. Yield: 12
servings.

Nutrition Facts: 1 serving (1 slice) equals 340 calories, 17 g fat (7 g saturated fat), 84 mg cholesterol, 373 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.