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.
MOM'S FAMOUS GRAHAM CRACKER CAKE
This unique cake keeps wonderfully in the freezer to be enjoyed year round. A Christmas tradition in our family-relatives beg to get this as a gift every year!
Provided by TGirl
Categories Dessert
Time 1h40m
Yield 1 cake, 16-18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs, one at a time.
- Add rest of ingredients, mix well.
- Bake in tube pan (greased and floured)-OR-.
- bake in prepared loaf pans to give away as gifts.
- Bake at 350 degrees till done (approx. 1 1/2 hours).
Nutrition Facts : Calories 438.5, Fat 24.3, SaturatedFat 12.2, Cholesterol 98.7, Sodium 387.8, Carbohydrate 51.3, Fiber 2.4, Sugar 34.8, Protein 6.4
CINNAMON GRAHAM CRACKER CAKE
Unlike the others! A cream cheese icing... YUM! Omit the walnuts if you want. I have not made this yet; please rate and review. :) From the back of a graham cracker box.
Provided by Ashbow
Categories Dessert
Time 40m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour a 9x13 inch glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside.
- Cream sugar and butter until light and fluffy. Add yolks, vanilla, and cinnamon.
- Add flour mixture to creamed mixture alternatively with milk.
- Stir in nuts, if using.
- Spread into prepared pan.
- Bake for 20 to 25 minutes, or until toothpick inserted into cake comes out clean. Cool completely.
- To make icing: Cream together the softened cream cheese and butter until smooth. Add powdered sugar and mix well. Add vanilla then spread evenly over cooled cake.
- Refrigerate any leftovers.
GRAHAM CRACKER CAKE
From NYTimes.com. Originally published with The Restaurant Is Small and Intense, And the Chefs and Waiters Are, Too By MOLLY O'NEILL, May 29, 1991
Provided by Second2None
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
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. YIELD 8 servings.
Nutrition Facts : Calories 238.6, Fat 14.3, SaturatedFat 8.2, Cholesterol 79.1, Sodium 469.5, Carbohydrate 26.5, Fiber 0.3, Sugar 20.7, Protein 3
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