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Graham Cracker Cake Recipe | |
American Cakes | |
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Ingredients:
Cake 3/4 c. shortening 1 1/2 c. sugar 5 eggs, separated 1/4 c. + 2 tbsp flour 2 tsp. baking powder 1/4 tsp. salt 3 c. graham cracker crumbs 1 1/4 c. milk 1 tsp. vanilla extract Filliing: 1/4 c. + 1 tbsp flour 12 c. sugar 1/2 tsp. salt 2 c. milk, scalded 2 egg yolks, slightly beaten 1 tsp. vanilla extract Frosting: 1 c. firmly packed brown sugar 1/4 c. water 2 egg whites
Directions:
Cake: Cream shorteniing & sugar till light & fluffy. Add egg yolks, beating well. Sift together flour, baking powder & salt; combine with graham cracker crumbs. Add to creamed mix alternately with mily, beating well after each addition. Stir in vanilla. Beat egg whites until stiff; fold into batter. Pout into 3 greased and floured 9" cakepans; bake at 350 for 30 minutes or till done. Cool completely. Spread filling between layers. Frost top & sides. Store in refrigerator.Filling: Combine flour, sugar & salt in saucepan. Slowly stir in milk; cook over low heat 15 min. or till thick, stirring constantly. Add a small amount of hot mixt to yolks. Stir yolks into hot mixture and cook 3 min. longer. Remove from heat, stir in vanilla & cool. Frosting: Copmbine sugar & water in heavy saucepan; cook over low heat to soft ball stage (234 to 240). Beat egg whites until soft peaks form. Continue to beat, gradually adding syrup mixture; beat well. Use to frost top & sides of cake. | |