Recipe: Graham Cracker Torte with Lemon Cream Filling (using cake mix)

GRAHAM CRACKER TORTE

1 package (2-layer size) white cake mix
1 cup finely crushed graham cracker crumbs
2 Tablespoons sugar
1 1/2 cups water
2 egg whites, unbeaten
1/2 cup chopped walnuts
Lemon Cream Filling (recipe follows)

Empty cake mix into large mixing bowl; add crumbs, sugar, water and egg whites; beat 3 minutes until smooth and creamy. Mix in walnuts. Pour batter into two greased and floured 9-inch round cake pans.

Bake in 350 degrees oven for 40-45 minutes; cool.

Meanwhile, prepare Lemon Cream Filling.

Cut cooled cake layers horizontally to make 4 thin layers in all; spread Lemon Cream Filling between layers. Place lace paper doily on top of cake and sprinkle generously with confectioner's sugar; carefully lift off doily, leaving lacy sugar design.

LEMON CREAM FILLING

1 (4 serving size) package lemon pudding and pie filling mix (not instant)
1/2 cup sugar
2 cups water, divided use
1 egg (or 2 egg yolks)
1 3/4 cups water
1/2 cup heavy (whipping) cream

Combine pudding mix, sugar and 1/4 cup water in saucepan; add egg or yolks and blend well; add remaining 1 3/4 cups water. Cook and stir over low heat until mixture comes to a full boil and is thickened, about 5 minutes.

Pour thickened mixture into bowl (to avoid surface film, place waxed paper directly on surface of hot pudding). Chill in refrigerator.

When filling is thoroughly chilled, beat with egg beater until smooth and creamy. Whip cream, then fold into the filling.

Makes 8 servings
From: Recipelink.com
Source: Betty Newton Recipes Number Five, Home Economics Department, Your Gas Company, Pittsburgh Group Companies, not dated