Graham Cracker Cake I

SUBMITTED BY: Kevin Ryan

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

RECIPE RATING:

Read Reviews (3)

Review/Rate This Recipe

Original recipe yield 1 - 9 inch layer cake

SERVINGS

(Help)

Servings
USMETRIC

Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
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.
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.
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.
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.
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.

Reviewed on Feb. 13, 2008 by zenquility

I've had graham cracker cake only once before, at a bakery in Asheville, NC. I was looking for... MORE

Reviewed on Aug. 29, 2002 by JIMMYJOE

This cake is rather tedious to make. Although I received rave reviews from my guests who... MORE

Reviewed on Aug. 29, 2002 by DEBRA 1315

I've never heard of or had a graham cracker cake before finding this recipe, I really enjoyed... MORE