1/2 c. butter
1 c. sugar
2 eggs, separated
24 graham crackers, crushed
2 tsp. baking powder
1 c. milk
1 tsp. vanilla extract
1/2 c. chopped nuts
Sweetened whipped cream (optional)
Mint sprig for garnish

SAUCE:

1 can (8 oz.) crushed pineapple
1 c. sugar
1 tbsp. cornstarch, mixed with 1 tsp. (optional)

1. Cream butter with sugar. Stir in egg yolks, one at a time, beating well.

2. In separate bowl, combine cracker crumbs with baking powder.

3. Beat milk and vanilla into butter mixture. Stir in crumb mixture and nuts. Fold in stiffly beaten egg whites.

4. Spread batter into an 8 inch square greased cake pan. Bake at 300 degrees for 45 minutes or until cake tests done.

5. Prepare sauce by boiling together crushed pineapple and sugar for 10 minutes. For thicker sauce stir in cornstarch mixed with 1 teaspoon water and cook 2-3 minutes.

6. Pour sauce over hot cake. Garnish with sweetened whipped cream.