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.
Serving size: Complete recipe
Calories 5600 Calories from Fat 2566
% Daily Value*
Total Fat 296 g455.6%
Saturated Fat 134.8 g674%
Trans Fat 0 g
Cholesterol 1081.7 mg360.6%
Sodium 3789.8 mg157.9%
Total Carbohydrates 690 g229.9%
Dietary Fiber 44 g176%
Sugars 410.8 g
Protein 80 g160.4%
Vitamin A 331% Vitamin C 201.6%
Calcium 143.2% Iron 311.2%
*Based on a 2000 Calorie diet