GRAHAM CRACKER CAKE
Graham cracker cake is the perfect fall dessert. Graham cake is layered with a cream filling and topped with an easy brown sugar frosting to make the best tasting graham cracker dessert. Top with additional crackers for a cake that'll taste as good as it looks.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 23
Steps:
- Prepare Cream Filling. Cover and chill as directed.
- Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, line two 8×1 1/2-inch round baking pans with waxed paper; grease and flour pans.
- Preheat oven to 350 degrees F. In a medium bowl stir together the graham crackers, flour, baking powder, and salt; set aside. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg yolks; beat until combined. Alternately add the flour mixture and the milk, beating on low to medium speed after each addition just until combined. Stir in nuts.
- Thoroughly wash the beaters. Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool cakes completely on the racks.
- Place a cake layer, bottom side up, on a serving plate. Spread chilled Cream Filling on top of cake to within 1/4 inch of edge. Top with second cake layer, bottom side down. Spread sides and top with Brown Sugar 7-Minute Frosting. Cover; chill until serving time. If desired, top with additional graham crackers. Makes 12 servings. Cream Filling
- In a medium saucepan combine sugar, flour, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1/2 cup of the hot milk mixture into egg yolks. Pour milk and egg mixture into saucepan. Bring mixture to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour into a bowl; cover with plastic wrap. Chill thoroughly. Brown Sugar 7-Minute Frosting
- In the top of a double boiler combine brown sugar, water, egg white, and cream of tartar or corn syrup. Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 7 minutes or until frosting forms stiff peaks (tips stand straight) and an instant-read thermometer inserted in the mixture registers 160 degrees F. Remove from heat; add vanilla. Beat 2 to 3 minutes more or until frosting is of spreading consistency.
Nutrition Facts : Calories 346 kcal, Carbohydrate 47 g, Cholesterol 91 mg, Protein 6 g, SaturatedFat 4 g, Sodium 242 mg, Fat 15 g, UnsaturatedFat 0 g
GRAHAM CRACKER SHEET CAKE
A very moist, delicious cake. My Gram gave me this recipe. I think of her every time I make it. Enjoy!
Provided by Cassie *
Categories Cakes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Spray a 9x13 pan with a nonstick baking spray; set aside.
- 2. In large mixing bowl, place all ingredients except for nuts, cream cheese, ice cream topping, 1/4 cup butter, and powdered sugar. Mix until combined, then beat 2 minutes on medium speed. Stir in chopped walnuts and pour into prepared pan.
- 3. Bake for 25-35 minutes until cake is dark golden brown and set. Cool completely on wire rack.
- 4. Frosting: When cake is cool, combine cream cheese with caramel ice cream topping and butter; beat well. Add 1-1/2 cups powdered sugar. Beat well and add remaining powdered sugar until frosting is soft and spoonable. Frost cooled cake; store in refrigerator.
- 5. This cake is wonderful without the frosting, served with a dollop of whipped cream.
GRAHAM CRACKER CAKE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
- Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
- In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
- Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
- Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
- To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
- Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.
Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g
GRAHAM CRACKER CAKE III
This old-fashioned cake recipe uses crushed graham crackers in eh batter to deliver a cake that is worth repeating!
Provided by WINTERBORN
Categories Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and four a 9x13 inch glass baking dish.
- Crush graham crackers into crumbs. Be patient, it takes time. Mix graham cracker crumbs with flour and baking soda. Set aside.
- Cream sugar and 1/2 cup butter until light and fluffy. Add yolks, 2 teaspoons vanilla and cinnamon.
- Add flour mixture to creamed mixture alternately with milk. Stir in nuts. Spread into 9x13 inch pan.
- Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until toothpick, inserted into cake comes out clean. Cool completely.
- Cream together the cream cheese and 1/4 cup butter until smooth. Add confectioners sugar and mix in. Add 1 teaspoon vanilla. Spread evenly over cooled cake.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 34.7 g, Cholesterol 62.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 210.1 mg, Sugar 24.6 g
GRAHAM CRACKER CAKE
Provided by Molly O'Neill
Categories easy, quick, weekday, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
- Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
- In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
- Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 267 milligrams, Sugar 23 grams, TransFat 1 gram
QUICK GRAHAM CRACKER CAKE
Imagine two food favorites-graham crackers and whipped cream-in one wonderful cake. The results are heavenly!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16-20 servings.
Number Of Ingredients 7
Steps:
- Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes. , Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.
Nutrition Facts : Calories 244 calories, Fat 15g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
MINI CHEESECAKES III
This is a delicious recipe that is perfect for an on-the-go snack. Plus it is a great treat for kids.
Provided by BRAT87
Categories Desserts Cakes Holiday Cake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 6-cup muffin pan.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.
- Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
- Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.
Nutrition Facts : Calories 219 calories, Carbohydrate 15.2 g, Cholesterol 72.1 mg, Fat 16.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 8.8 g, Sodium 171.1 mg, Sugar 12.1 g
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