½ cup butter or margarine
1 cup sugar
3 eggs, separated
1 cup chopped nuts
1 cup milk
Using rolling pin, crush GRAHAM CRACKERS between two sheets of waxed paper. Roll until very fine, then run through sieve. Sift together cracker crumbs, flour and baking powder. Cream butter or margarine and sugar; add egg yolks one at a time, mixing well; then add chopped nuts (English walnuts or black walnuts). To creamed sugar and egg mixture add sifted dry ingredients alternately with milk. Blend well; then fold in egg whites, stiffly beaten. Pour into 9″ square cake pan and bake 40 minutes at 350° F. For best results in high altitude areas, subtract 3 tablespoons of sugar from the amount given in this recipe. Serve GRAHAM CRACKER CAKE hot or cold with PINE-COT TOPPING.
PINE-COT TOPPING
(Yield: 8 Servings)
1 cup mashed apricots
1 cup crushed pineapple
1 cup sugar