TEXAS BLITZ TORTE

1 box yellow cake mix
5 egg whites
3/4 cup sugar
1/4 tsp cream of tartar
1/2 cup chopped walnuts
1 tsp granulated sugar
1/2 tsp cinnamon
Filling (see recipe below)

Prepare the cake mix according to the package directions and pour the batter into two 8-inch round pans that have been greased and lightly floured.

Whip the egg whites with the cream of tartar until stiff. Add the 3/4 cup of sugar very slowly while continuously beating; beat until very stiff. Spread each of the unbaked cake layers with half the egg white mixture.

Combine the 1 teaspoon of granulated sugar with the walnuts and cinnamon; sprinkle over the egg white layers.

Bake cakes at 350 degrees for 30 minutes. When cool enough to remove from the pans, place 1 layer on serving plate with the meringue side up. Spread with the filling and place the second layer over the filling, meringue side up.

FILLING:
2 egg yolks
1 cup milk
2/3 cup sugar
1 tsp lemon extract
pinch of salt

Combine the ingredients in a small saucepan and cook, stirring constantly, until thick.

 Note: This is a TOH file photo of a very similar Walnut Blitz Torte.