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Graham Cracker Cake I
Graham Cracker Cake I
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This dish deserves a revival.
Ingredients:
  • 2 cups graham cracker crumbs
  • 0.75 cup ground pecans
  • 0.5 cup cake flour
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 1 cup packed light brown sugar
  • 3 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup milk, lukewarm
  • 3 egg whites, room temperature
  • 0.25 cup white sugar
  • 2 tablespoons white sugar
  • 1.5 cups unsalted butter, softened
  • 0.5 cup packed dark brown sugar
  • 0.5 cup heavy whipping cream
  • 0.75 cup confectioners' sugar
  • 0.5 cup chopped pecans
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C). Grease and line two 9-inch round pans with parchment paper.
  • Mix together the breadcrumbs, 1/2 cup of pecans, flour, baking powder, and salt.
  • In a large bowl, beat together the butter and light brown sugar until fluffy. Gradually mix in the egg yolks one by one, then stir in the vanilla. While beating on low, add the milk and crumb mixture alternatively.
  • In a bowl, whisk the egg whites until frothy. Gradually incorporate the sugar, beating until soft peaks form. Gently fold this mixture into the crumb batter, then pour into the pans.
  • Bake for 25 minutes until a tester comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then invert and cool completely on a rack.
  • Create a luscious caramel frosting: Melt 2 tablespoons of sugar in a saucepan over medium heat until golden. Remove from heat, swirl in 4 tablespoons of butter. Whisk in dark brown sugar and return to heat. Stir constantly as you bring it to a boil. Pour in cream and bring back to a boil. Let it boil for 1 minute before removing the caramel from heat.
  • In a large bowl, combine confectioners' sugar and slowly drizzle in caramel while mixing on medium speed until the bottom of the bowl feels just barely warm, about 5 minutes. Gradually add 1 1/4 cups of butter, 1 tablespoon at a time, and beat until smooth. Chill the frosting until ready to ice the cake, then frost the cake and press pecans onto the sides.

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