Graham Cracker Cake Recipes

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GRAHAM CRACKER CAKE I

Why this isn't as popular as it once was, I will never know.

Provided by Kevin Ryan

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 18



Graham Cracker Cake I image

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

2 cups graham cracker crumbs
¾ cup ground pecans
½ cup cake flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
3 egg yolks, room temperature
2 teaspoons vanilla extract
1 cup milk, lukewarm
3 egg whites, room temperature
¼ cup white sugar
2 tablespoons white sugar
1 ½ cups unsalted butter, softened
½ cup packed dark brown sugar
½ cup heavy whipping cream
¾ cup confectioners' sugar
½ cup chopped pecans

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



Graham Cracker Cake image

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

1 3/4 cups crushed graham crackers (about 12 full size)
1/2 cup flour
2 1/2 teaspoons baking powder
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup milk
3/4 cup chopping pecans
2 1/2 cups chilled whipping cream
1/3 cup confectioners' sugar
1/4 cup graham cracker, crushed (optional)

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



Graham Cracker Cake image

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.

2 cups sugar
1 cup margarine (melted)
1 (20 ounce) can crushed pineapple (drained)
2 (1 lb) boxes graham crackers (finely crush 1 box, leave other box whole)

GRAHAM CRACKER CAKE WITH PEANUT BUTTER FROSTING

If you've ever had a snack of graham crackers smeared with peanut butter, then this cake is perfect for you. We added graham flour and a touch of cinnamon to the vanilla cake layers for the quintessential graham-cracker flavor. It's then stacked high with creamy peanut butter frosting for a fun and nostalgic treat.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 18



Graham Cracker Cake with Peanut Butter Frosting image

Steps:

  • For the cake: Position a rack in the center of the oven and preheat to 350 degrees F.
  • Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
  • Whisk together both of the flours, baking powder, salt, baking soda and cinnamon in a large bowl until combined. Beat the butter, granulated sugar and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
  • Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
  • For the frosting: Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl with an electric mixer on medium-high speed until very smooth, about 5 minutes. Add the cream, then continue to beat until light and fluffy, about 2 minutes longer. Set aside at room temperature until ready to assemble.
  • To assemble: Place one cake domed-side down on a platter. Spread 1 cup of the frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top with 1 1/2 cups of frosting. Frost the sides of the cake with 1 1/2 cups of frosting and smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out with a large offset spatula.

Nonstick cooking spray
2 cups graham flour (see Cook's Note)
1 1/2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
1 tablespoon pure vanilla extract
3 large eggs plus 2 large yolks, at room temperature
2 cups buttermilk, well-shaken
2 cups confectioners' sugar
2 cups creamy peanut butter
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 cup heavy cream

GRAHAM CRACKER CRUST

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield One 9-inch pie crust

Number Of Ingredients 3



Graham Cracker Crust image

Steps:

  • Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.

14 graham cracker sheets (2 sleeves)
3 tablespoons sugar
6 tablespoons unsalted butter, melted

GRAHAM CRACKERS

Provided by Alton Brown

Time 55m

Yield 25 to 30 minutes

Number Of Ingredients 11



Graham Crackers image

Steps:

  • Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

8 3/8 ounces graham flour
1 7/8 ounces all-purpose flour
3 ounces dark brown sugar
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 ounces molasses
1 1/2 ounces whole milk
1/2 teaspoon vanilla extract

DELICATE GRAHAM CRACKER CAKE

Graham cracker crumbs replace some of the flour in this easy and irresistible homemade layer cake.

Provided by My Food and Family

Categories     Dairy

Time 1h40m

Yield Makes 12 servings, 1 slice each.

Number Of Ingredients 9



Delicate Graham Cracker Cake image

Steps:

  • Preheat oven to 350°F. Blend cracker crumbs, flour and baking powder in small bowl; set aside.
  • Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Alternately add flour mixture and milk, beating well after each addition. Divide batter into 2 well-greased 8-inch round cake pans.
  • Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Remove from pans; cool completely on wire rack. Frost cake.

Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

20 squares graham crackers, finely crushed (about 1-1/2 cups crumbs)
1/2 cup flour
2-1/2 tsp. baking powder
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup milk
1 can (16 oz.) ready-to-spread vanilla frosting

CHOCOLATE GRAHAM CRACKER CAKE

A unique twist to a chocolate cake. Found online at Culinary Concoctions. I think trying it with chocolate graham cracker crumbs would be really interesting too.

Provided by Topher

Categories     Dessert

Time 55m

Yield 2 cakes, 16 serving(s)

Number Of Ingredients 13



Chocolate Graham Cracker Cake image

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.

Nutrition Facts : Calories 236, Fat 14.6, SaturatedFat 8.3, Cholesterol 74.5, Sodium 408.9, Carbohydrate 24.3, Fiber 0.5, Sugar 17.4, Protein 3

1/2 cup butter
1 cup sugar
3 eggs, separated
2 cups graham cracker crumbs
2 tablespoons baking powder
3 tablespoons cocoa
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup whipping cream
2 tablespoons sugar
4 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter

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



Quick Graham Cracker Cake image

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.

1-1/4 cups graham cracker crumbs, divided
1 package white cake mix (regular size)
2 tablespoons sugar
1-1/2 cups water
2 large egg whites
4 tablespoons canola oil
1 pint heavy whipping cream or 1 carton (12 ounces) frozen whipped topping, thawed

GRAHAM CRACKER ÉCLAIR 'CAKE'

Turn some heads with our Graham Cracker Éclair 'Cake.' We promise we won't tell anyone it only takes 15 minutes to prep our Graham Cracker Éclair 'Cake.'

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 9 servings

Number Of Ingredients 5



Graham Cracker Éclair 'Cake' image

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.

Nutrition Facts : Calories 570, Fat 24 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
15 graham crackers, broken crosswise in half (30 squares), divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ONE BOWL Chocolate Frosting

GRAHAM CRACKER CAKE

Provided by Molly O'Neill

Categories     easy, quick, weekday, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8



Graham Cracker Cake image

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

12 graham crackers (to yield 2 cups crumbs)
1/2 cup butter, plus butter for greasing pan
2 eggs
1/2 cups honey
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk

GRAHAM CRACKER CRUMB CAKE

This is a similar recipe to one my mother and grandmother used to make. The main difference is that you don't need to separate the eggs and whip the whites and then incorporate them into the batter. Makes a denser cake but it tastes the same. A cream cheese icing works just as well. That being said, I was looking for a recipe to use up 4 cups of leftover ground up gingerbread men from Christmas and this worked perfectly! Tastes great even with gingerbread crumbs! I made it in a 9 X 13 pan and baked it for 40-45 minutes.

Provided by sumac1

Categories     Breads

Time 55m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 14



Graham Cracker Crumb Cake image

Steps:

  • Cream butter and gradually add sugar beating constantly.
  • Add eggs and beat well.
  • Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition.
  • Beat 2 minutes.
  • Add vanilla and coconut.
  • Pour into 3 greased and floured 8 inch cake pans.
  • Bake at 350 degrees for 30 to 35 minutes.
  • Cool.
  • ICING:.
  • Melt butter in saucepan.
  • Add flour and stir well.
  • Add pineapple.
  • Cook until thickened.
  • Add sugar, nuts and coconut.
  • Spread between and on top and sides of each layer cake.

Nutrition Facts : Calories 965.3, Fat 47.6, SaturatedFat 27.6, Cholesterol 186.3, Sodium 740.7, Carbohydrate 131.1, Fiber 2.7, Sugar 108.7, Protein 8.9

1/2 lb butter
2 cups sugar
5 eggs
2 tablespoons baking powder
4 cups graham cracker crumbs
1 cup evaporated milk
2 teaspoons vanilla
1 1/2 cups shredded coconut
1/2 cup butter
1 (8 ounce) can crushed pineapple, well drained
2 tablespoons flour
1 lb powdered sugar
1 cup shredded coconut
1/2 cup pecans, chopped

GRAHAM CRACKER (COFFEE) CAKE

There is no egg in this recipe, so it's more like a coffee cake than a typical cake. From "Beyond Oatmeal: 101 breakfast recipes" by Carlene Duda

Provided by Rachie P

Categories     Breads

Time 55m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 13



Graham Cracker (Coffee) Cake image

Steps:

  • Preheat oven to 350°F; grease an 8 inch round cake pan and set aside.
  • Crumb mixture: Crush enough graham crackers to have 3/4 cup. Combine all crumb mix ingredients and stir until well blended.
  • Cake: Cream softened butter and sugar in large bowl until light and fluffy.
  • Beat in vanilla and lemon peel; set aside.
  • Sift together flour, baking soda, and baking powder in medium bowl. Add flour mixture and sour cream alternately to the sugar mixture, beating well after each addition.
  • Spoon half of the batter into prepared pan, spreading evenly.
  • Sprinkle 2/3 of crumb mixture evenly over batter. Spoon remaining batter over crumbs and top with remaining crumb mixture.
  • Bake for 30-35 minutes or until toothpick inserted into center comes out clean.
  • Let cool 10 minutes before removing from pan.

Nutrition Facts : Calories 322.9, Fat 22.2, SaturatedFat 12.2, Cholesterol 48.3, Sodium 270.7, Carbohydrate 28.9, Fiber 1.1, Sugar 12.3, Protein 3.1

3/4 cup graham cracker, crushed (8 squares)
1/4 cup pecans, chopped
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
3 tablespoons butter, melted
1/2 cup butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon peel, grated
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup sour cream

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From fooddolls.com


GRANDMA’S GRAHAM CRACKER CAKE - COOK NOURISH BLISS
*To get the 4 ½ cups of the graham cracker crumbs, process 1 entire box, plus 7 whole sheets of graham crackers in the bowl of a food processor until fine. Make sure to bake until the toothpick comes out completely clean (if you need to go longer do so). Because of the weight of the graham cracker crumbs the centers of the cake tend to fall in if not completely …
From cooknourishbliss.com


GRAHAM CRACKER CAKE WITH PINEAPPLE ICING RECIPE - FOOD NEWS
1 c. coconut 1 c. well drained crushed pineapple 1 c. milk 1 c. chopped nuts Cream butter and sugar, add eggs and beat well. Add graham cracker crumbs and baking powder. Beat well and add milk, vanilla, coconut, nuts and pineapple. Beat until blended. Pour into buttered pan and bake 30 to 40 minutes at 350 degrees. Cover with frosting when cool.
From foodnewsnews.com


HOMEMADE GRAHAM CRACKER CAKE - THE COUNTRY COOK
Graham Cracker Cake is a recipe that has been a family-favorite for generations. An amazingly moist homemade cake with a delicious creamy frosting. HOMEMADE GRAHAM CRACKER CAKE. When I first made this cake (found on the back of a Kroger-brand graham cracker box), I couldn't believe how amazing it tasted. It's such a simple recipe but the flavors …
From thecountrycook.net


GRAHAM REFRIGERATED CAKE RECIPE: EASY ICEBOX CAKE ...
Graham ref cake is an icebox cake. But this lovely dessert is not just limited on using Graham crackers, you can use other regular crackers that you find appealing– you can even top this with a cotton candy from an easy-to-use cotton candy machine.Using broas …
From pilipinasrecipes.com


GRAHAM CRACKER CAKE - COOK'S COUNTRY
Grinding graham crackers in a food processor creates a fine crumb that adds sweetness and a hearty flavor to our Graham Cracker Cake. Simple vanilla frosting is the perfect compliment to the fluffy texture. INGREDIENTS. 4 teaspoons salt; 2 chocolate bar biscuit croissant topping; 1 jelly cotton candy; ½ jelly gummies; 2 cups liquorice chocolate; 2 jelly beans bonbon; 2 …
From cookscountry.com


CALORIES IN GRAHAM CRACKER CAKE AND NUTRITION FACTS
22.27g. Protein. 2.49g. There are 158 calories in 1 piece of Graham Cracker Cake. Calorie breakdown: 38% fat, 56% carbs, 6% protein.
From fatsecret.com


MR. FOOD: GRAHAM CRACKER CAKE - KOAM
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.
From koamnewsnow.com


MR. FOOD: GRAHAM CRACKER CAKE - CHANNEL3000.COM
Mr. Food: Graham Cracker Cake. April 12, 2021 12:30 PM. Site staff, Posted: April 12, 2021 12:30 PM. by Site staff. The recipe for Graham Cracker Cake is available on mrfood.com. COPYRIGHT 2022 BY ...
From channel3000.com


TOP 20 GRAHAM CRACKER DESSERTS (+ EASY RECIPES) - INSANELY ...
18. Graham Cracker Layer Cake. If you like to eat Graham Crackers straight out of the sleeve, you’ll go nuts for this unusual Graham Cracker cake. It’s light, moist, and made just like any other yellow cake. You’ll beat together the butter and sugar until light and fluffy before incorporating the eggs and vanilla.
From insanelygoodrecipes.com


GRAHAM CRACKER CAKE | COOKINGWITHFLOURCHILD
Graham Cracker Cake (from the Smitten Kitchen cookbook) Butter and flour (really well) a bundt cake pan or tube pan. I did not do a good job with this and at least half an inch of cake was left behind! So beware! You can also make this cake in two 9-inch cake pans (use parchment paper in the pans to avoid missing chunks of cake). Preheat the oven to 350F. …
From cookingwithflourchild.wordpress.com


16 GRAHAM CRACKER CAKE IDEAS | GRAHAM CRACKERS, GRAHAM ...
Jul 5, 2018 - Explore Cheryl Shobe's board "Graham Cracker Cake" on Pinterest. See more ideas about graham crackers, graham cracker cake, baking.
From pinterest.com


MANGO GRAHAM CAKE - FILIPINO-FOOD-RECIPES.COM
3. Put a layer of graham crackers at the bottom of a rectangular container or tray, fill the spaces or gaps with cracked graham. 4. Pour in whipped cream/milk mixture on top of the graham crackers (about ¼ inch thick), making sure to cover all the surface. 5. Top the layer with slices of mango. 6. Repeat the procedure until you get the desired ...
From filipino-food-recipes.com


GRAHAM CRACKER POUND CAKE - UNWRITTEN RECIPES
Graham Cracker Pound Cake. Makes one 9x5 loaf. Prep Time: 20 minutes; Bake Time: 50-60 minutes. Ingredients. 12 tablespoons unsalted butter, room temperature. 1/2 cup granulated sugar. 1/4 cup dark brown sugar, packed. 1 1/2 cups cake flour. 1/2 cup finely ground graham crackers crumbs, from about half a sleeve. 3/4 teaspoon baking powder. 1/4 salt
From unwrittenrecipes.com


GRAHAM CRACKER CAKE (VRP 001) - VINTAGE RECIPE PROJECT
Cake Batter. Thoroughly cream shortening and sugar. Add egg yolks and vanilla. Beat well. Add sifted dry ingredients alternatively with graham crackers and milk. Fold in egg whites. Bake in 2 wax paper lined 9" layer cake pans in a moderate oven (350 degrees) for 25 minutes. Put layers together with cream filling.
From vintagerecipeproject.com


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