1/2 c. butter
1 c. sugar
2 eggs, separated
24 graham crackers, crushed
2 tsp. baking powder
1 c. milk
1 tsp. vanilla
1/2 c. chopped nuts

Cream butter with sugar. Stir in egg yolks, one at a time, beating well. In separate bowl, combine cracker crumbs with baking powder. Beat milk and vanilla into batter with butter. Stir in crumb mixture and nuts. Fold in stiffly beaten egg whites. Spread batter into an 8 inch square pan. Bake at 300 degrees F. for 45 minutes or until cake tests done.

SAUCE:

Prepare by boiling together, 1 can (8 oz.) crushed pineapple and 1 cup sugar for 10 minutes. For thicker sauce, stir in 1 tablespoon cornstarch mixed with 1 tsp. water and cook 2 to 3 minutes longer. Pour sauce over hot cake. Great with Cool Whip or fresh whipped cream.