6 egg yolks
1 c. sugar
1 c. rusk crumbs
1 tsp. baking powder
1/2 c. nutmeats, chopped
6 egg whites
1/2 pt. whipping cream

SAUCE:

4 boxes milk duds
1/2 c. milk
1 c. powdered sugar
2 tbsp. butter

Beat egg yolks until lemon colored and thick; add sugar. Continue beating until sugar is dissolved. Add rusk crumbs, baking powder and nuts. Fold in stiffly beaten egg whites. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. Turn upside down to cool. Whip cream and spread over cooled torte.

Note: Best to let torte with cream stand in refrigerator for a short time before putting on sauce.

Melt milk duds, milk and sugar in top of double boiler or in microwave. When melted, add butter. When cool beat like fudge. Spoon over cream and swirl for marble effect.