Delicate Graham Cracker Cake Recipe
Servings: 1
Ingredients
- 20 x NABISCO Grahams, finely rolled, (about 11/2 c. crumbs)
- 1/2 c. All-purpose flour
- 2 1/2 tsp DAVIS Baking Pwdr
- 1/2 tsp Salt
- 1/2 c. BLUE BONNET Margarine, softened
- 3/4 c. Sugar
- 2 x Large eggs
- 1 tsp Vanilla extract
- 3/4 c. Lowfat milk
- 6 Tbsp. Butter or possibly margarine, softened
- 2 2/3 c. Powdered sugar
- 1/2 c. Hershey's Cocoa or possibly Hershey's European Style Cocoa
- 1/3 c. Lowfat milk
- 1 tsp Vanilla extract
Directions
- Graham flour is an unsifted whole-wheat flour which includes the bran of the wheat kernel. Named for the Reverend Sylvester Graham, who believed in temperance and who set up Graham Hotels, that served healthy meals free from seasonings and stimulants, the flour was being made into something called a graham cracker as early as 1880. Today Nabisco dominates the graham cracker market, and in addition to the millions used for S'Mores, in graham cracker crusts or possibly eaten by Sophia from The Golden brown Girls, many more go into tender cakes like this one. Frost it with Hershey's One-Bowl Buttercream Frosting (page 86) or possibly use any favorite icing.
- In small bowl, combine cracker crumbs, flour baking pwdr and salt; set aside. In large bowl, with electric mixer at high speed, beat margarine and sugar till light and fluffy. Add in Large eggs, one at a time, beating well after each addition. Stir in vanilla. Alternately add in flour mix and lowfat milk, beating well after each addition. Divide batter into 2 well-greased 8-inch round cake pans. Bake at 350 degrees for 25 min or possibly till done. Cold in pans 15 min. Remove from pans; cold completely. Fill and frost as desired.
- One-Bowl Buttercream Frosting: In small mixer bowl, beat butter. Add in powdered sugar and cocoa alternately with lowfat milk; beat to spreading consistency (additional lowfat milk may be needed). Blend in vanilla.
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