Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 cream. Split each cake layer and spread with filling. Yield: 12 servings.
Originally published as Coffee Nut Torte in Grandma's Great Desserts Cookbook 1992, p17

Nutritional Facts

1 slice: 340 calories, 17g fat (7g saturated fat), 84mg cholesterol, 373mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. For filling, prepare pudding with milk and coffee; chill. Fold in cream. Split each cake layer and spread with filling. Yield: 12 servings.
Originally published as Coffee Nut Torte in Grandma's Great Desserts Cookbook 1992, p17

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