Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Eggs -- separated 1/2 ts Ground Cloves
1/2 c Sugar 1 c Graham Cracker Crumbs, Fine
2 tb Vegetable Oil 1 (1 Oz) Unsweetened Chocolate
1 tb Rum Flavoring -Square, grated
1/2 c Sugar 1 c Nuts -- finely chopped
1/4 c All-Purpose Flour Rum-Flavored Whipped Cream
1 1/4 ts Baking Powder (see below)
1 ts Ground Cinnamon

Heat oven to 350 F. Line bottoms of 2 round pans, 8 or 9 x 1 1/2
inches, with aluminum foil. Beat egg whites in large bowl until
foamy. Beat in 1/2 cup sugar, 1 Tbp at a time; continue beating until
stiff and glossy. Beat egg yolks, oil and rum flavoring in small bowl
on low speed until blended. Add 1/2 cup sugar, the flour, baking
powder, cinnamon and cloves; beat on medium speed 1 min. Fold egg
yolk mixture into egg whites. Fold in cracker crumbs, chocolate and
nuts. Pour into pans.

Bake until top springs back when touched lightly, 30 to 35 mins.
Immediately invert pans, resting rims on edges of 2 inverted pans;
cool completely.

Loosen edges of layers with knife; invert pan and hit sharply on
table. Remove foil.

Split cake to make 4 layers. Fill layers and frost top of torte with
Rum-flavored Whipped Cream. Garnish with chocolate curls if desired.

Refrigerate at least 7 hours. (Torte mellows and becomes moist.)

Makes 12 servings.

RUM-FLAVORED WHIPPED CREAM

Beat 2 cups chilled whipping cream, 1/2 cup powdered sugar and 2
teaspoons rum flavoring in chilled bowl until stiff.

Recipe By : Betty Crocker Country Holidays - Num.25 - 1987

From: Dan Klepach Date: 10-27-95 (23:00) (159)
Fido: Cooking

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