1/2 c. shortening
1 c. sugar
3 beaten egg yolks
1/2 tsp. vanilla
1/4 c. flour
1/4 tsp. salt
1 1/2 tsp. baking powder
24 graham crackers, crushed
3/4 c. milk
1/2 c. chopped walnut meats
3 stiff beaten egg whites

Thoroughly cream shortening and sugar. Add egg yolks and vanilla; beat well. Add sifted dry ingredients, alternately with graham cracker crumbs and milk. Add nut meats. Fold in egg whites. Bake in 2 waxed paper lined 8 inch layer cake pans in moderate oven (350 degrees) for 25 minutes. Put layers together with Cream Filling. Frost with Brown Sugar Frosting.

CREAM FILLING:

5 tbsp. flour
1/2 c. sugar
1/2 tsp. salt
2 c. milk, scalded
2 slightly beaten egg yolks
1 tsp. vanilla

Mix flour, sugar, and salt. Slowly stir in milk. Cook in double boiler for 15 minutes or until thick. Add a little of hot mixture to eggs. Stir into remaining hot mixture. Continue cooking 3 minutes. Add vanilla extract and cool. Frost with Brown Sugar Frosting.

BROWN SUGAR FROSTING:

1 c. brown sugar
1/4 c. water
2 stiff beaten egg whites

Cook sugar and water to soft-ball stage (236 degrees). Gradually add to egg whites, beating constantly, until mixture forms peaks.