Serves: 12
Total Calories: 443
1. Lightly grease two 9-inch round baking pans. Line bottoms with parchment paper or wax paper. Set aside. In small bowl combine graham crumbs, flour, baking powder, cinnamon and cloves. Set aside.
2. In large mixing bowl beat granulated sugar and margarine or butter on medium speed of electric mixer until well combined. Add egg yolks and 2 teaspoons rum flavoring. Beat on medium speed about 2 minutes or until light and fluffy.
3. Alternately add crumb mixture and milk to butter mixture, beating on low speed after each addition until just combined. Stir in nuts and chocolate.
4. Using clean mixing bowl and beaters beat egg whites on medium speed of electric mixer until stiff peaks form. Gently fold egg whites into nut mixture. Spread in prepared pans. Bake at 375°F for 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Cool completely.
5. Meanwhile, chill small mixing bowl and beaters of electric mixer. In chilled bowl beat cream, powdered sugar and 2 teaspoons rum flavoring on medium speed of electric mixer until soft peaks form.
6. Fill between layers and frost top of torte with cream mixture. Garnish as desired. Refrigerate at least 2 hours. Store in refrigerator.
This Graham Cracker Torte recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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