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Graham Cracker-Currant Cake

Totallyamerican's picture
Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 4
  Graham cracker crumbs 2 Cup (32 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Chopped walnuts 1 Cup (16 tbs)
  Red currant jelly 1 Cup (16 tbs)
  Sweetened whipped cream 1 Cup (16 tbs)
Directions

Mix sugar with egg yolks.
Add crumbs and baking powder; mix well.
Add 1 teaspoon water and nuts.
Beat egg whites until stiff peaks form.
Fold into crumb mixture.
Pour into two 8-inch foil-lined cake pans.
Bake at 350 degrees for 25 minutes.
Turn cake out of pan; remove foil.
Cool to lukewarm.
Fill layers with red currant jelly; frost top and side of cake with sweetened whipped cream.
Refrigerate for at least 24 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party
Servings: 
10

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