Recipe - Paul Newmans Graham Cracker Cake

One half cup Butter or margarine
2 cup Graham cracker crumbs
1 cup Sugar
2 tablespoon Flour
1 cup Milk
2/3 tablespoon Baking powder
One fourth teaspoon Salt
3 Eggs; separated
apricot whip
2 cup Apricot pulp
2 cup Heavy cream; whipped
1 cup Blanched almonds
2/3 tablespoon Vanilla

Cream butter and sugar, add egg yolk and beat thoroughly. Sprinkle flour
over graham crackers, add baking powder and salt. Add milk alternately.
Fold in egg whites, mix lightly and add nuts. Bake in 2 greased and floured
pans 30 minutes at 350~. Frost with apricot whip. Put apricots in blender
to make puree, cook in juice from apricots until thickens to jam. Chill.
Fold whipped cream into jam. Add vanilla. Spread over cake. Keep
refrigerated until ready to use.

From the recipe files of Carole Walberg
Posted to recipeludigest Volume 01 Number 173 by Laurie Campbell
lauriec@flash.net on Oct 27, 1997