Better Homes And Gardens 1967 Graham Cracker Cake

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Graham Cracker Cake

Credit: Jason Donnelly

Recipe Summary test

prep:

45 mins

bake:

20 mins at 350°

chill:

240 mins(filling)

Servings:

12

Nutrition Info

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Graham Cracker Cake

Ingredients

Ingredient Checklist

• 1 recipe Cream Filling
• 3 eggs, separated
• 1 ⅔ cups finely crushed graham crackers (about 24 squares)
• ¼ cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup shortening
• 1 cup sugar
• ½ teaspoon vanilla
• ¾ cup milk
• ½ cup chopped walnuts
• 1 recipe Brown Sugar 7-Minute Frosting

Directions

Instructions Checklist

• Step 1

  Prepare Cream Filling. Cover and chill as directed.

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Instructions Checklist

• Step 2

  Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, line two 8×1 1/2-inch round baking pans with waxed paper; grease and flour pans.

Instructions Checklist

• Step 3

  Preheat oven to 350 degrees F. In a medium bowl stir together the graham crackers, flour, baking powder, and salt; set aside. In a large mixing bowl beat the shortening with an electric mixer on medium to high speed about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg yolks; beat until combined. Alternately add the flour mixture and the milk, beating on low to medium speed after each addition just until combined. Stir in nuts.

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• Step 4

  Thoroughly wash the beaters. Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool cakes completely on the racks.

Instructions Checklist

• Step 5

  Place a cake layer, bottom side up, on a serving plate. Spread chilled Cream Filling on top of cake to within 1/4 inch of edge. Top with second cake layer, bottom side down. Spread sides and top with Brown Sugar 7-Minute Frosting. Cover; chill until serving time. If desired, top with additional graham crackers. Makes 12 servings.

Nutrition Facts (Graham Cracker Cake)

Per Serving:

346 calories; total fat 15g; saturated fat 4g; cholesterol 91mg; sodium 242mg; carbohydrates 47g; fiber 1g; protein 6g.

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Cream Filling

Ingredients

Ingredient Checklist

• ¼ cup sugar
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 cup milk
• 2 slightly beaten egg yolks
• ½ teaspoon vanilla

Directions

Instructions Checklist

• Step 1

  In a medium saucepan combine sugar, flour, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1/2 cup of the hot milk mixture into egg yolks. Pour milk and egg mixture into saucepan. Bring mixture to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour into a bowl; cover with plastic wrap. Chill thoroughly.

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Brown Sugar 7-Minute Frosting

Ingredients

Ingredient Checklist

• ¾ cup packed brown sugar
• 3 tablespoons cold water
• 1 egg white
• ⅛ teaspoon cream of tartar or 1 teaspoon light-colored corn syrup
• ½ teaspoon vanilla

Directions

Instructions Checklist

• Step 1

  In the top of a double boiler combine brown sugar, water, egg white, and cream of tartar or corn syrup. Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 7 minutes or until frosting forms stiff peaks (tips stand straight) and an instant-read thermometer inserted in the mixture registers 160 degrees F. Remove from heat; add vanilla. Beat 2 to 3 minutes more or until frosting is of spreading consistency.

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Better Homes And Gardens 1967 Graham Cracker Cake

Source: https://www.bhg.com/recipe/layer-cakes/graham-cracker-cake/

Posted by: smoothitery.blogspot.com

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