Graham Cracker Cake
|Sifted cake flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Graham crackers||24 , finely crushed (Make 2 Cups)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Egg yolks||3 , well beaten|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Creamy vanilla filling||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Blend the flour, baking powder, salt, graham cracker crumbs, and pecans; set aside.
Cream the butter with extract.
Add the 1 cup sugar gradually, creaming until fluffy.
Add egg yolks in thirds, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to the creamed mixture.
Beat egg whites until frothy; add V3 cup sugar gradually, continuing to beat- until stiff peaks are formed.
Gently fold meringue into batter until just blended.
Turn batter into 2 lightly greased (bottoms only) 9-inch layer cake pans.
Bake at 350Â°F 30 to 35 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Spread the chilled Creamy Vanilla Filling over one layer of cooled cake.
Cover with second layer.
Place a lace paper doily over the cake; sift evenly with confectioners' sugar and carefully lift off doily.