BUTTERSCOTCH TORTE 
6 egg yolks
1 tsp. baking powder
1 1/2 c. sugar
2 tsp. vanilla
2 c. graham cracker crumbs
1 c. nuts
6 egg whites

Beat egg whites until stiff and set aside. Beat egg yolks and add sugar gradually. Add baking powder, vanilla, graham cracker crumbs and nuts. Fold into stiffly beaten egg whites and pour into 9 x 13 pan and bake at 325 degrees for 25-35 minutes.

SAUCE:

1 egg, beaten
2 tsp. flour
1/4 c. butter
1/4 c. water
1 c. brown sugar
1/2 c. orange juice

Mix together and cook over low heat until thick. Mix one package Dream Whip and spread over cake and then pour sauce over the Dream Whip.

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“BUTTERSCOTCH TORTE”

 

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