Caramel cake

We have sew-in every Tuesday night at the shop, and Marquerite brought this cake last week. It is a NO FLOUR cake, and is really yummy. Kathi asked for the recipe, and here it is:
It's real name is
Butterscotch Nut Torte
6 egg yolks
2 cups graham cracker crumbs
1 1/2 cup sugar
1 cup chopped walnuts
1 tsp baking powder
1 pt whipping cream
2 tsp vanilla
1 tsp almond extract
6 egg whites
Beat egg yolks well, combine sugar and baking powder. Add to beaten egg yolks. Add flavoring. Beat egg whites until stiff but not dry. Fold into yolk mixture. Fold in Graham cracker crumbs and add nut meats. Blend. Line 2 greased 9 inch large pans with wax paper. Bake at 325 for 30-35 minutes.
Frost with whipped cream, and top with butterscotch sauce.

Butterscotch Sauce

1 cup brown sugar

1T corn starch

1/4 cup oleo or butter

1/4 cup orange juice

1/4 cup water

1 egg beaten

1 tsp vanilla

Put together as a pudding or custard and when cool place on top of the whipped cream in a criss-cross design.

Okay, Marquerite, what is BP? Butterscotch pudding? British Petroleum? You only need a teaspoon of it, so maybe it is something so obvious that only I wouldn't think of it. Yep, it was: baking powder.