Caramel Nut Cake

• 6 eggs, separated
• 1 1/2 c. sugar
• 1 tsp. baking powder
• 2 tsp. vanilla
• 1 tsp. almond extract
• 2 c. graham cracker crumbs
• 1 c. chopped walnuts
• 1 pt. whipped cream

1. Have all ingredients at room temperature.
2. Separate eggs. Beat yolks well.
3. Combine sugar and baking powder and add to yolks.
4. Add vanilla and almond extract.
5. Beat the egg whites until stiff, but not dry.
6. Fold into egg yolk mixture.
7. Fold in graham cracker crumbs and walnuts and blend well.
8. Line 2 (9-inch) greased layer pans with wax paper and then pour in mixture.
9. Bake at 325u0b0 for 30 to 35 minutes.
10. When cool, spread 1 pint of whipped cream between layers and over top of cake.
11. Pour Butterscotch Sauce over top and let run down sides.
12. Refrigerate at least 3 hours before serving.
13. Serves 20.

eggs, sugar, baking powder, vanilla, almond extract, graham cracker crumbs, walnuts, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347021 (may not work)