9 eggs
9 tbsp. sugar
9 tbsp. graham cracker crumbs
9 tbsp. ground walnuts
1 tbsp. flour
2 tsp. baking powder
2 tsp. vanilla
Dash of lemon juice

Separate eggs. Beat whites of eggs until stiff and set aside. Beat yolks until very light and creamy. Add sugar a tablespoon at a time and beat well. Add vanilla and a dash of fresh lemon juice. Gently fold into the egg-sugar mixture the beaten egg whites and the baking powder, flour, and graham cracker crumbs. Bake in 2 well greased and floured round cake layer pans at 350 degrees for 10-15 minutes.

BUTTER FROSTING:

1/2 pt. coffee cream
1 egg white
1 tsp. vanilla
1 c. sugar
1/2 lb. sweet butter

Heat coffee cream but do not boil. Set aside. Beat 1 egg white until stiff. Add 1 cup of sugar and beat again. Add the butter slowly and beat. Finally add the cooled coffee cream and vanilla. Beat until creamy.