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Coffee Nut Torte

By: Ruth Ann Stelfox  
"Every year at Bible school when I was growing up, we enjoyed this dessert as an extra-special treat. I still serve it to appreciative guests."

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Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 3 eggs, separated
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups finely ground graham cracker crumbs
  • 1 cup cold, strong, brewed coffee
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped nuts
  • FILLING:
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/4 cups milk
  • 1 teaspoon instant coffee granules
  • 1/2 cup heavy cream, whipped

Directions

  1. In a large mixing, bowl, cream butter and sugar. Add egg yolks; beat until light. Sift together flour and baking powder; add crumbs. Add alternately with coffee to creamed mixture, beating well until smooth. Stir in vanilla and nuts. In another bowl, beat egg whites until stiff; fold into batter. Pour into two 8-in. round waxed paper-lined baking pans. Bake at 350 degrees F for 30-35 minutes. Cool completely. For filling, prepared pudding with milk and coffee; chill. Fold in cream. Split each cake layer and spread with filling.
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