Caramel Nut Cake

Directions

1. 1
   Have all ingredients at room temperature.
2. 2
   Separate eggs. Beat yolks well.
3. 3
   Combine sugar and baking powder and add to yolks.
4. 4
   Add vanilla and almond extract.
5. 5
   Beat the egg whites until stiff, but not dry.
6. 6
   Fold into egg yolk mixture.
7. 7
   Fold in graham cracker crumbs and walnuts and blend well.
8. 8
   Line 2 (9-inch) greased layer pans with wax paper and then pour in mixture.
9. 9
   Bake at 325° for 30 to 35 minutes.
10. 10
    When cool, spread 1 pint of whipped cream between layers and over top of cake.
11. 11
    Pour Butterscotch Sauce over top and let run down sides.
12. 12
    Refrigerate at least 3 hours before serving.
13. 13
    Serves 20.