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Coffee Nut Torte

 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.
Nutritional 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.