Graham Cracker Cake

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.

Submitted 6/13/05.
Source: Southern Living 1979
Submitted By: Ruth A. Burbage
burbage@pell.net
Graham Cracker Cake