I had 12 oz of graham crackers I needed to use up so I scaled the recipe to three fourths and baked it in a 13x9 inch pan. It was done in 30 minutes. The cake didn't rise much, but it was moist, tender, and has a uniquely delicious taste from the graham crackers. It makes a great sheet cake and goes well with a whipped cream cheese or whipped cream frosting.

Reviewed On: Nov. 24, 2004

One of the best Italian bread recipes I've tried.

Reviewed On: Nov. 28, 2003

Easy and delicious!

Reviewed On: Nov. 28, 2003