Graham Cracker Torte

This rich, multilayered torte is created using lots of finely crushed cinnamon graham crackers and very little flour. The finished result is mouthwatering and the creamy white frosting only makes the cake that much better. If you are in the mood for entertaining, this torte makes a great make-ahead party dessert.

Ingredients:
1/2 cup butter or margarine, softened
1-1/2 cups sugar
5 egg yolks
36 cinnamon graham cracker squares, finely crushed
    (about 2-3/4 cups)
3 Tbsp. all-purpose flour
2 tsp. baking powder
1-1/4 cups milk
1 tsp. vanilla
1 cup chopped walnuts
5 egg whites
1 recipe White Frosting
Chopped crystallized ginger and walnuts (optional)

Directions:
1. Preheat oven to 350ºF. Grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set aside.
2. In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in egg yolks. In a medium bowl combine graham cracker crumbs, flour and baking powder. Stir milk and vanilla into crumb mixture. Beat crumb mixture into butter mixture, about one-third at a time.
3. Wash beaters thoroughly. In a large bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (peaks stand straight). Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining egg whites (batter may appear slightly curdled). Spread batter into the prepared pan. Bake for 25 to 30 minutes or until golden and top springs back when lightly touched. Cool in pan for 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.
4. Prepare White Frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat, stacking layers with remaining cake and frosting. Top with crystalized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours.   (Makes 10 servings.)

White Frosting: In a mixing bowl beat 1/2 cup butter until fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 3 tablespoons milk and 1 teaspoon vanilla. Slowly beat in an additional 4 cups powdered sugar. Beat in additional milk, if needed, to reach spreading consistency.

(Recipe taken from Better Homes and Gardens' Best-Loved Recipes 2006 Cookbook.)