Chocolate Graham Cracker Cake Recipes

Steps:

• In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt. In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes. Add the molasses and beat to combine. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc. Chill until firm enough to roll, at least 1 hour.
• Preheat the oven to 350 degrees F.
• On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle. Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes.
• Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack. Repeat with the remaining dough, rerolling the scraps once.

Steps:

• For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
• Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
• For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
• Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
• Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

Steps:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

Steps:

• Preheat oven to 375F. Cream butter and add sugar and egg yolks, mixing until well combined. Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well. Beat egg whites until stiff and fold into mixture. pour batter into two greased and floured 9 inch round pans. Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely. Chocolate Sauce 1 cup Whipping cream 2 tablespoons Sugar 4 ounces Bittersweet chocolate, chopped 1 tablespoon Unsalted butter Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm.

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.

Steps:

• Make both the Vanilla and Chocolate pudding as directed on the box.
• Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
• Mix the whipping cream and the vanilla pudding together.
• Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
• When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
• Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
• Refrigerate the entire cake at least 3 hours.
• The graham crackers will absorb the moister from the pudding and become soft like cake.
• Cut on the corner going in to create a neat looking slice.
• Good Luck with leftovers because there never is any.

Steps:

• Mix COOL WHIP and vanilla just until blended; spread 1 Tbsp. onto each of 20 graham squares.
• Stack grahams together, then stand on edge on platter to make 8-1/2-inch loaf. Frost with remaining COOL WHIP mixture. Crush remaining graham squares; sprinkle over loaf.
• Refrigerate 4 hours before slicing to serve.

Steps:

• Preheat oven to 375°F.
• Cream butter and add sugar and egg yolks, mixing until well combined.
• Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract; mix well.
• Beat egg whites until stiff and fold into mixture.
• Pour batter into two greased and floured 9 inch round pans.
• Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
• Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
• Stir until completely melted and smooth. Serve warm over cake.

Steps:

• HEAT oven to 300 degrees F. Combine butter, graham cracker crumbs and sugar in medium bowl. Press onto bottom of ungreased 9-inch springform pan.
• BEAT cream cheese in large bowl with electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients, mixing well. Pour into prepared pan.
• BAKE 65 minutes or until center is set. Cool to room temperature. Chill thoroughly. Garnish as desired.

Steps:

• For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
• Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
• Serve the cheesecake cold, topped with the strawberry sauce.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
• Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
• Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

Steps:

• Prepare chocolate pudding per box instructions.
• In a cake pan or casserole dish, layer graham crackers on the bottom. Pour some of the pudding on top of graham crackers and continue layering until dish is almost full.
• Spread Cool Whip on top and refrigerate until pudding is set.

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.

Steps:

• Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
• Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
• In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
• Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
• Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
• Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Steps:

• CRUST: Preheat oven to 450°F Grease a large jelly roll pan.
• Bring water and butter to a boil in a medium saucepan over medium heat.
• Add flour and beat until the mixture forms a ball.
• Cool 10 minutes.
• Beat in eggs.
• Spread crust mixture on the prepared pan.
• Bake for 20-30 minutes, or until firm.
• Don't overbake.
• FILLING: Mix the first 3 ingredients together with an electric mixer until smooth.
• Fold in Cool Whip.
• Spread on the cooled crust and chill for an hour or so to firm the filling.
• ICING: Using a medium saucepan or a double boiler, melt chocolate squares in butter over low to medium heat.
• Add the rest of the ingredients, adding more milk if necessary to achieve a smooth consistency.
• Drizzle over the filling.
• Chill before serving for a few hours.
• Store the torte in the refrigerator.

Steps:

• Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
• Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
• In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
• Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
• Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
• Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
• Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Steps:

• Spray a 9 x 13 pan with cooking spray.
• Mix the first four ingredients together and put half of batter into pan.
• Mix the remaining ingredients together, using 1/2 of the chocolate chips and put half the crumb mix over the batter in pan.
• Put remaining batter over the crumbs and last put remainder of crumbs on top.
• Bake at 350° for 25-30 minutes.
• Let cool for 20 minutes. Melt remaining chips in microwave at 30 second intervals until smooth. Drizzle over coffeecake with a spoon. Enjoy! This also freezes beautifully.

Steps:

• In a large bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/4 cup sugar until the mixture is slightly glossy. Set aside.
• In another large bowl, beat the egg yolks. Gradually beat in the remaining 3/4 cup sugar until the mixture is thick and pale. Beat in the vanilla. In another bowl, stir together the graham cracker crumbs, baking powder, and salt. Beat into the egg yolk mixture. Stir in the walnuts and chocolate. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
• Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 25 to 30 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 12 servings.