Graham Cracker Cake I

4.4
(19)

Why this isn't as popular as it once was, I will never know.

4
4
4
4
Servings:
12
Yield:
1 to 9 - inch layer cake

Ingredients

  • 2 cups graham cracker crumbs

  • ¾ cup ground pecans

  • ½ cup cake flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 1 cup unsalted butter, softened

  • 1 cup packed light brown sugar

  • 3 egg yolks, room temperature

  • 2 teaspoons vanilla extract

  • 1 cup milk, lukewarm

  • 3 egg whites, room temperature

  • ¼ cup white sugar

  • 2 tablespoons white sugar

  • 1 ½ cups unsalted butter, softened

  • ½ cup packed dark brown sugar

  • ½ cup heavy whipping cream

  • ¾ cup confectioners' sugar

  • ½ cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.

  2. Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.

  3. In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.

  4. Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.

  5. Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.

  6. To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.

  7. Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

Nutrition Facts (per serving)

709 Calories
52g Fat
59g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 709
% Daily Value *
Total Fat 52g 67%
Saturated Fat 28g 141%
Cholesterol 168mg 56%
Sodium 256mg 11%
Total Carbohydrate 59g 22%
Dietary Fiber 1g 5%
Total Sugars 46g
Protein 5g
Vitamin C 0mg 1%
Calcium 127mg 10%
Iron 2mg 9%
Potassium 171mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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