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Frosted Graham Loaf

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  Heavy cream 1 1⁄2 Pint
  Cocoa 6 Tablespoon
  Salt 1 Dash
  Granulated sugar 8 Tablespoon
  Graham cracker squares 50
  Semi sweet chocolate squares 2 Ounce, made into curls (2 squares)

Day before:
1. In chilled bowl, with mixer or hand beater, beat cream with cocoa, salt, and sugar until thick and easy to spread. Refrigerate one third of frosting.
2. Use remaining frosting to spread, about 1/4 inch thick, between 25 graham crackers, standing each on its side, in a continuous straight row, on a cake plate.
3. Now spread some frosting along inside of this row. Then line up 25 more graham crackers, filling as before, then placing snugly against frosting on inside of first row.
4. With reserved frosting, frost top and sides of loaf; top with chocolate curls; refrigerate until serving time next day.
To serve:
Cut frosted loaf on an angle, into slices about 1/2 to 3/4 inch thick; then, if desired, cut center slices in half.

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