Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.13 Kcal (2584 kJ) | ||
| Calories from fat | 347.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.58g | 59% | |
|---|---|---|---|
| Cholesterol | 133.6mg | 45% | |
| Sodium | 298.27mg | 12% | |
| Potassium | 316.56mg | 7% | |
| Total Carbs | 60.2g | 20% | |
| Sugars | 31.27g | 125% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 10.96g | 22% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 11% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 277.57 Kcal (1162 kJ) | ||
| Calories from fat | 156.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.35g | 59% | |
|---|---|---|---|
| Cholesterol | 60.09mg | 45% | |
| Sodium | 134.15mg | 12% | |
| Potassium | 142.38mg | 7% | |
| Total Carbs | 27.08g | 20% | |
| Sugars | 14.07g | 125% | |
| Dietary Fiber | 1.96g | 17% | |
| Protein | 4.93g | 22% | |
| Vitamin C | 1.9mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 11% | |
| Calcium | 54.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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