Graham Cracker Cake

Add the undrained applesauce to a wire mesh strainer placed over a bowl and begin draining. Set aside. Lightly spray two 9-inch cake pans with butter-flavored oil and set aside. Place the oven rack in the center position and begin heating to 375 degrees. Add the graham cracker crumbs and baking soda to a medium mixing bowl and stir or whisk until combined, about 30 seconds. Set aside. Using an electric mixer, beat the egg whites until stiff. Remove bowl from mix stand and set aside. In a large mixing bowl whisk the egg yolks until light, about 30 seconds. Add the milk and salt and whisk until combined, about 15 seconds. Add the drained applesauce, vanilla and sugar and stir in with a rubber spatula until the sugar dissolves, about 20 seconds. Add the graham cracker mixture and nuts and stir and fold until combined, about 20 seconds. Add the beaten egg whites and with the rubber spatula fold until just combined, about 45 seconds. There will be some small beaten whites still visible, do not be concerned. Evenly divide the batter between the two prepared pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire cooling rack for 1 hour, or until completely cool. Fill and frost with fat-free Cool Whip. Refrigerate. 277. (37.50% from Fat, 7.05% from Protein, 55.40% from Carb); 4.99 ; 11

lined with a paper towel)

Cool Whip Free brand fat-free (the 12