3/4 c. sifted cake flour
3 tsp. baking powder
6 eggs, separated
3/4 c. sugar
6 tbsp. water
1 tsp. vanilla
1/2 c. chopped nuts

Heat oven to 350 degrees. Sift flour with baking powder. Beat egg yolks with sugar and water until batter resembles whipped cream. Beat egg whites until stiff but not dry. Fold dry ingredients into yolk-sugar mixture, then fold in beaten egg whites, vanilla, and walnuts. Pour batter into 10 x 15 inch jelly roll cake pan or a 9 x 13 inch cake pan, lined with waxed paper on bottom. Bake in oven 30 minutes or until pick inserted in center comes out clean. When cool, slice in half horizontally.

TORTE FILLING:

Cook one large package of regular vanilla pudding with 2 2/3 cups of milk. Follow cooking instructions on box. When cool, use as filling in center of torte.

CREAMY TORTE FROSTING:

1/3 c. flour
1/4 c. cocoa
1 tsp. instant coffee (optional)
1 c. milk

Mix flour, cocoa, and coffee in saucepan; add milk and mix well. Cook and stir constantly until thickened. Cover and chill.

Beat in bowl until creamy: 1/4 c. Crisco 1 tsp. vanilla 1 c. powdered xxx sugar

Add chilled milk mixture beating in a spoonful at a time. Continue beating until creamy. Spread on torte. Sprinkle with 1/3 cup finely chopped walnuts.

In saucepan add:

2/3 c. powdered sugar
1 tbsp. cocoa
1 tbsp. butter
2 tsp. water

Heat until all is melted and drizzle over torte.