1/2 c Sifted all-purpose flour
2 ts Double acting baking powder
2 c Fine graham cracker crumbs
1/2 c Soft shortening
1 c Granulated sugar
3 Egg yolks
3/4 c Chopped Brazil nuts
1 Teasp. vanilla extract
Milk* 3 Egg whites stiffly beaten
1 pk Vanilla-pudding pie filling
1 1/2 c Milk
1/2 c Heavy cream, whipped
Day before: Start heating oven to 375? F. With waxed paper, line bottoms of 2 1 1/4″-deep 8″ layer pans. Sift together flour and baking powder; add
cracker crumbs. With electric mixer at medium speed, or “cream” (or with spoon), thoroughly mix shortening with sugar, then with yolks, until very light and fluffy–about 4 min. altogether. Add nuts and vanilla. Then, at low speed, or “blend”, beat in flour mixture alternately with indicated amount of milk*, beating after each addition. Quickly fold in egg whites. Turn into pans. Bake 30 min., or till done. Cool in pans on wire rack. Meanwhile, combine vanilla pudding with 1 1/2 cups milk. Cook, stirring, over medium heat until mixture comes to boil. Remove from heat; pour into bowl; place waxed paper directly on surface of pudding. Refrigerate. The day: Beat pudding until smooth; fold in whipped cream. Split each cake layer- spread filling between layers and on top of cake. Refrigerate at least 1 hr. *With butter, margarine, or lard, use 1 cup milk. With vegetable or any other shortening, use 1 cup plus 1 cup plus 2 tablesp. milk.