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Holland Rusk Torte

1 package holland rusk, finely crushed
6 eggs
1 c. sugar
1/8 t. vanilla
9 oz. container cool whip
48 milk duds or 4 small boxes
1/2 c. milk
2 T. butter
2 t. baking owder

Separate eggs. Beat egg whites until stiff. Mix egg yolks with
sugar,and vanilla. Mix holland rusk with baking powder. Fold dry
mixture into egg yolks. Slowly fold yolk mixture into egg whites.
Spread in 9x13 in. pan and bake at 325 for 25 minutes.When cake is
totally cool spread cool whip on top. Melt milk duds with milk and
butter. While warm pour over top of cool whip. Store in refrigerator

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