1/4 lb Butter (or margarine)

      1 c  Icing sugar

      2 lg Eggs

    3/4 c  Cashews or almonds

  2 1/2 t  Cocoa

    1/2 lb Graham crackers

           Milk
    3/4 t  Vanilla

  Cream together the butter and sugar.  Chop the nuts and roast if desired.
  Soak the crackers in the milk until they are soft but have not turned to
  mush. Dissolve cocoa in about 2 T milk, and add this and the nuts to the
  creamed butter/sugar mixture.
  Separate the eggs and set the whites aside.  To the creamed mixture add the
  yolks and  vanilla and beat.  Whip the whites until stiff peaks form, then
  fold this into the mixture.
  Line a 9-inch square pan with a layer of crackers, mixture, and crackers.
  Top with the remaining mixture and set in the refrigerator until hard.
  NOTES:
  *  A no-bake graham-cracker chocolate cake -- This is a delicious,
  easy-to-make cake that everyone enjoys.  It came from an East Indian friend
  of mine who said it had been in the family. It seems western so I am
  uncertain of its origins.
  *  Depending on how you want the texture of the cake you can soak the
  crackers until they are slightly softened or until they fall apart.
  : Difficulty:  easy to moderate.
  : Time:  30 minutes preparation, several hours chilling.
  : Precision:  approximate measurement OK.
  : Rob Robson
  : School of Computer Science, McGill University, Montreal, P.Q., Canada
  : musocs!mugeneral!rob@eddie.mit.edu
  : seismo!watmath!watcgl!onfcanim!musocs!mugeneral!rob
  : Copyright (C) 1986 USENET Community Trust