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
This is an old recipe that my grandmother made for my mom and uncle when they were kids, late 40s-50s. She continued to make it periodically throughout the years. It's kind of different, but has a good taste. Don't really know the prep time, but not real long (just a guess).
Provided by Laceys mom
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix sugar, melted margarine, and pineapple.
- Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
- Place a layer of the whole graham crackers on a serving/cake plate.
- (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
- Spread a layer of the mixture on the whole cracker layer.
- Put a layer of whole crackers on the mixture.
- Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
- "Frost"top and sides with remaining mixture.
- Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
- Can be refrigerated or just covered.
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.
GRAHAM CRACKER CAKE
I've been going through my old clippings of recipes, searching for them on Food.com, and adding them to my recipe box online to eliminate paper. Here's one not posted here that was printed in the Chicago Tribune 9/13/00. It's an old-fashioned cake with a dense, tender crumb and a distinct graham cracker flavor. You can serve it plain or with a whipped cream or cream cheese frosting.
Provided by Jodilyn
Categories Dessert
Time 1h15m
Yield 1 slice, 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Combine graham cracker crumbs, flour, and baking powder in small bowl; set aside.
- Cream butter and sugar in bowl of electric mixer and light and fluffy, about 7 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla. Beat in flour mixture, alternating with milk until combined. Stir in nuts.
- Pour into two greased and floured 8-inch cake pans; bake 25 minutes or until toothpick comes out clean. Cool in pans 15 minutes. Remove cakes from pans; cool on wire rack.
- For frosting, beat cream in bowl of electric mixer until it starts to thicken. Add confectioners' sugar; beat until soft peaks form.
- Place one layer os cake on platter. Spread some of the whipped cream over top. Top the other cake layer. Spread remaining whipped cream on sides and top. If desired, pat additional graham cracker crumbs around sides of cake.
Nutrition Facts : Calories 593.4, Fat 45.1, SaturatedFat 24.1, Cholesterol 158.7, Sodium 331.7, Carbohydrate 44.4, Fiber 1.4, Sugar 28.9, Protein 5.8
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- In a large bowl with an electric mixer on medium speed, beat 1-1/2 sticks butter and the granulated sugar 3 to 4 minutes or until creamy. Add graham cracker crumbs, baking powder, milk, eggs, and vanilla, and beat until well mixed. Stir in coconut and pecans until well mixed, then spread batter into baking dish.
- Melt remaining half stick butter in microwave. In a large bowl, combine the melted butter, confectioners’ sugar, and pineapple until well mixed; pour evenly over batter.
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