Caramel Nut Cake

1. 1

   Have all ingredients at room temperature.

2. 2

   Separate eggs. Beat yolks well.

3. 3

   Combine sugar and baking powder and add to yolks.

4. 4

   Add vanilla and almond extract.

5. 5

   Beat the egg whites until stiff, but not dry.

6. 6

   Fold into egg yolk mixture.

7. 7

   Fold in graham cracker crumbs and walnuts and blend well.

8. 8

   Line 2 (9-inch) greased layer pans with wax paper and then pour in mixture.

9. 9

   Bake at 325u00b0 for 30 to 35 minutes.

10. 10

    When cool, spread 1 pint of whipped cream between layers and over top of cake.

11. 11

    Pour Butterscotch Sauce over top and let run down sides.

12. 12

    Refrigerate at least 3 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.