Hi redheadcowgirl: Thank you for joining us on the boards.
Just confirmed this Recipe with Linda in Customer Service.
Hope it's the one you are looking for! Sincerely, Cate
Rum Cracker Torte
6 eggs, separated
1/2 cup sugar
2 tablespoons vegetable oil
1 tablespoon rum flavoring
1/2 cup sugar
1/4 cup all-purpose flour*
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup fine graham cracker crumbs (about 12 squares)
1 square (1 ounce) unsweetened chocolate, grated
1 cup finely chopped nuts
Rum-flavored Whipped Cream (below)
Heat oven to 350°. Line bottoms of 2 round pans, 8 or 9x1 1/2 inches, with aluminum foil. Beat egg whites in 2 1/2-quart bowl until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Beat egg yolks, oil and rum flavoring in 1 1/2-quart bowl on low speed until blended. Add 1/2 cup sugar, the flour, baking powder, cinnamon and cloves; beat on medium speed 1 minute. 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 minutes. Cool 10 minutes. Loosen edge of layers with knife; invert pan and hit sharply on table. (Cake will drop out.) Remove foil; cool cake completely.
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.) 12 servings; 425 calories per serving.
*If using self-rising flour, decrease baking powder to 1 teaspoon.
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.
Betty Crocker Cookbook '86