Baked Graham Cracker Cake
|Graham cracker crumbs||3 Cup (48 tbs)|
|Baking powder||1 Tablespoon|
|Shortening||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
|Milk||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
Heat oven to 350Â°.
Grease and flour two 9 cake pans or three 8 cake pans.
Blender crumb graham crackers, empty into measuring cup.
Repeat until 3 cups of crumbs are obtained.
Empty into a large mixing bowl.
Add baking powder and salt.
Put shortening, egg yolks, milk, vanilla and sugar into the Osterizer container, cover and process at MIX until smooth.
Add to cracker' crumbs and mix well by hand or rotary beater.
Beat egg whites with a rotary beater until stiff.
Fold into cracker mixture.
Pour into prepared pans and bake 30 to 35 minutes.