Old Fashioned Graham Cracker Cake Recipe

By Shelly Hill

If you love making cakes that are simple to prepare but yet taste awesome, you will love this recipe, it was given to me by my 83 year old great aunt who used to make it for all of our family reunions and picnics. It uses ingredients you most likely have on hand. My family really enjoys this cake recipe because its different and tastes awesome. If you have a large enough rectangular cake pan, you can indeed make it in one pan instead of the 2 rounds called for in the recipe. I like to top mine with either vanilla or cream cheese frosting.

Graham Cracker Cake

3 c. graham cracker crumbs
1 tbsp. baking powder
1/4 tsp. salt
3 eggs, separated
1 1/2 c. milk
3/4 c. shortening
1 1/2 c. sugar
1 tsp. vanilla extract

Heat oven to 350 degrees. Grease and flour two 9″ around cake pans. Break 8 graham crackers into blender container, cover and process to grind. Empty contents into mixing bowl and repeat with remaining graham crackers, add baking powder and salt. Put egg yolks, milk, shortening, sugar and vanilla into blender container, cover and process until smooth. Add to cracker crumbs and mix well. Beat egg whites with mixer until stiff. Fold into cracker mixture. Pour into prepared pans and bake 30-35 minutes. Cool for 5 minutes in the pan, then finish cooling on a wire rack.

After it has been cooled, you can icing it with your favorite icing. To dress up your cake, you can use a icing tool to make swirls or a patterned design in the icing. You can also top the cake with some fresh sliced fruits.

Shelly Hill ~ Tupperware Manager
Copyright © 2009
You can contact Shelly at Ravish30@my.tupperware.com
Recipe Blog: http://wahmshelly.blogspot.com

Article Source: http://EzineArticles.com/?expert=Shelly_Hill

14 Responses to “Old Fashioned Graham Cracker Cake Recipe”

  1. this sounds just like what i was looking for – delish! thanks

  2. this cake tastes amazing, but i dont know if i messed it up or if its just its own texture, but it got stuck in my pans– even w my wilton cake release (i’ve never have anything get stuck w that stuff!). the texture was so moist, i think that may have been one reason… like i said, mos def tastes wonderful! i’d like to have another go at it…

  3. I just used this to make smore cupcakes. They were delish. I love the cake so much it is so moist and flavorful and very unique!

  4. Gonna make this & fill the layers with Chocolate Ganache then top with Toasted Marshmallow icing for a Smore’s cake…. Should be AMAZING!! Thanks for the recipe.

  5. although it tasted AMAZING & was simple to make, i also had trouble with it sticking terribly. very, very good, though

  6. Hi. I’m going to be making this cake soon and was wondering how much it will rise during baking?

  7. My mom used to make this cake for our birthdays, and it’s delicious, especially with a white buttercream or cream cheese icing. To keep the cake from sticking to the cake pans, line them with waxed paper or parchment paper after you grease and flour the pans.

  8. I LOVE THIS RECIPE,IT IS VERY EASY TO MAKE AND THE TASTE IS UNBELIEVABLE AND IT’S SO MOIST.
    MY DAD USED TO MAKE THIS CAKE YEARS AGO AND I THINK THIS PARTICULAR ONE HS HIS BEAT.TO SPICE IT UP A LITTLE,I ADDED SOME NUTS TO THE RECIPE.

  9. Tried this recipe and is it really 1 tbsp. of baking powder? I used 2 pans and it’s all over my oven :(

  10. My mother-in-law was famous for this cake on birthdays and special occasions. She used buttercream frosting and drizzled dark chocolate over the top. It is very moist and very different. It is also very dense.

    She also said it was a “family secret”! Now, I know differently!

  11. Hello,
    I just made this cake today, but with butter biscuit as I didn’t have Graham. and I use http://allrecipes.com/Recipe/Creamy-Chocolate-Frosting/Detail.aspx as a frosting.. you can see my version here http://pinterest.com/shaymajed/

  12. Was sooo delicious! Better than I expected actually. My church members LOVED it. Even asked for the recipe. The flavor and texture was different from any other cake I’ve ever had. =)

  13. Great recipe. I added nuts and used a cream cheese frosting with semi-sweet chocolate chips scattered between and on top of each layer.

  14. This was my Father’s favorite cake. We always used wiped cream between layers,and on to only no thing on the side. Have never found a better,more appreciated Desert.

    Roxanne Williford January 9, 2014 at 10:41 am

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