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Graham Cracker Cake

Charles.Durand's picture
Ingredients
  Sifted cake flour 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 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)
  Egg whites 3
  Sugar 1⁄3 Cup (5.33 tbs)
  Creamy vanilla filling 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

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 350°F 30 to 35 minutes, or until cake tests done.
Cool and remove from pans as directed for butter-type cakes.
Cool completely.
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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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