Graham Cracker Walnut Whipped Cream Caramel Cake

• 6 eggs
• 2 cups graham cracker crumbs (I crush my own)
• 1 cup walnuts, chopped (I sometimes use pecans)
• 1 teaspoon baking powder
• 1 1/2 cups sugar
• 1 teaspoon almond flavoring
• 2 teaspoons vanilla flavoring
• 2 cups cream
• caramel sauce
• 1 cup sugar
• 2 tablespoons flour
• 1/2 cup butter
• 1 beaten egg
• 1/4 cup orange juice
• 1 teaspoon vanilla

1. Separate eggs.
2. Beat yolks til thick; add sugar, baking powder and flavorings. Beat egg whites stiff. Fold into yolks. Fold in crackers and nuts.
3. Pour into two ungreased spring-form pans or 2 9" cake pans lined with wax paper. {this is what I do Bake 30 minutes at 325u0b0 Cool. Whip two cartons real real cream0ne pint Frost cooled cake with whipped cream.
4. Refrigerate 4 hours.
5. Directions for Caramel Sauce.
6. Mix all ingredients for sauce together and cook on med. to low heat until smooth and thick. Cool and drizzle over cake.

eggs, graham cracker crumbs, walnuts, baking powder, sugar, almond flavoring, vanilla flavoring, cream, caramel sauce, sugar, flour, butter, egg, orange juice, vanilla

Taken from www.food.com/recipe/graham-cracker-walnut-whipped-cream-caramel-cake-187181 (may not work)