Serves: 18
Total Calories: 197

6 eggs yolk
1 1/2 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
2 cups graham cracker crumbs
1 cup pecans finely chopped
6 eggs white
2 cups whipped topping
Butterscotch Sauce (see below)

Preheat oven to 350°. Grease two 9 x 1 1/2 -inch round cake pans. Line with waxed paper and grease and flour the paper. In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts, and baking powder. Beat until well blended. Stir in graham cracker crumbs and nuts.

In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about one-third of the egg whites into the egg yolk mixture to lighten. Fold in remaining egg whites. Spread evenly in pans. Bake for 30 to 40 minutes or until a wooden pick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cakes from pans with a knife and remove cakes from pans remove waxed paper immediately. Cool layers completely on wire racks.

Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.

Nutritional Facts:

Serves: 18
Total Calories: 197
Calories from Fat: 77

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