Graham Cracker Cake I recipe
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Ingredients
- 2 cups graham cracker crumbs ¾ cup ground pecans ½ cup cake flour 2 teaspoons baking powder ¼ teaspoon salt 1 cup unsalted butter, softened 1 cup packed light brown sugar 3 egg yolks, room temperature 2 teaspoons vanilla extract 1 cup milk, lukewarm 3 egg whites, room temperature ¼ cup white sugar 2 tablespoons white sugar 1 ½ cups unsalted butter, softened ½ cup packed dark brown sugar ½ cup heavy whipping cream ¾ cup confectioners' sugar ½ cup chopped pecans
Nutrition Info
- 709.3 caloriescarbohydrate: 59.2 gcholesterol: 168.1 mgfat: 52 gfiber: 1.4 gprotein: 5.2 gsaturatedFat: 28.1 gservingSize: -sodium: 255.5 mgsugar: 46.2 gtransFat: : -unsaturatedFat: : -
Directions Graham Cracker Cake I
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter, swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.