|½ cup||Sifted all-purpose flour|
|2 teaspoons||Double acting baking powder|
|2 cups||Fine graham cracker crumbs|
|½ cup||Soft shortening|
|1 cup||Granulated sugar|
|¾ cup||Chopped Brazil nuts|
|1||Teasp. vanilla extract|
|3||Egg whites stiffly beaten|
|1 pack||Vanilla-pudding pie filling|
|½ cup||Heavy cream, whipped|
Day before: Start heating oven to 375ø F. With waxed paper, line bottoms of 2 1¼"-deep 8" layer pans. Sift together flour and baking powder; add cracker crumbs. With electric mixer at medium speed, or "cream" (or with spoon), thoroughly mix shortening with sugar, then with yolks, until very light and fluffy--about 4 min.
altogether. Add nuts and vanilla. Then, at low speed, or "blend", beat in flour mixture alternately with indicated amount of milk*, beating after each addition. Quickly fold in egg whites. Turn into pans. Bake 30 min., or till done. Cool in pans on wire rack.
Meanwhile, combine vanilla pudding with 1 ½ cups milk. Cook, stirring, over medium heat until mixture comes to boil. Remove from heat; pour into bowl; place waxed paper directly on surface of pudding. Refrigerate.
The day: Beat pudding until smooth; fold in whipped cream. Split each cake layer- spread filling between layers and on top of cake.
Refrigerate at least 1 hr.
*With butter, margarine, or lard, use 1 cup milk. With vegetable or any other shortening, use 1 cup plus 1 cup plus 2 tablesp. milk.
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