The best delicious Delicate Graham Cracker Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Delicate Graham Cracker Cake recipe today!
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20 NABISCO Grahams; finely
-rolled, (about 11/2 cups
-crumbs)
1/2 c All-purpose flour
2 1/2 ts DAVIS Baking Powder
1/2 ts Salt
1/2 c BLUE BONNET Margarine;
-softened
3/4 c Sugar
2 Eggs
1 ts Vanilla extract
3/4 c Milk
ONE-BOWL BUTTERCREAM FROSTIN
6 tb Butter or margarine;
-softened
2 2/3 c Powdered sugar
1/2 c Hershey’s Cocoa or Hershey’s
-European Style Cocoa
1/3 c Milk
1 ts Vanilla extract
More Back of the Box Gourmet By Michael McLaughlin
Graham flour is an unsifted whole-wheat flour that includes the bran of the
wheat kernel. Named for the Reverend Sylvester Graham, who believed in
temperance and who set up Graham Hotels, which served healthy meals free
from seasonings and stimulants, the flour was being made into something
called a graham cracker as early as 1880. Today Nabisco dominates the
graham cracker market, and in addition to the millions used for S’Mores, in
graham cracker crusts or eaten by Sophia from The Golden Girls, many more
go into tender cakes like this one. Frost it with Hershey’s One-Bowl
Buttercream Frosting (page 86) or use any favorite icing.
In small bowl, combine cracker crumbs, flour baking powder and salt; set
aside. In large bowl, with electric mixer at high speed, beat margarine and
sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition. Stir in vanilla. Alternately add flour mixture and milk,
beating well after each addition. Divide batter into 2 well-greased 8-inch
round cake pans. Bake at 350 degrees for 25 minutes or until done. Cool in
pans 15 minutes. Remove from pans; cool completely. Fill and frost as
desired.
One-Bowl Buttercream Frosting: In small mixer bowl, beat butter. Add
powdered sugar and cocoa alternately with milk; beat to spreading
consistency (additional milk may be needed). Blend in vanilla.
Yields
1 servings
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