GRAHAM STREUSEL CAKE
I saw this on the Lifetime Real Women show "Mom's Cooking". I haven't tried it yet, but it looks really yummy!!! I think I may substitute mini chocolate chips for the nuts--my little one is not much of a nut fan.
Provided by AngelbabyConfections
Categories Dessert
Time 55m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Generously grease a 9x13" pan.
- Mix crumbs, sugar, cinnamon, nuts and butter; set aside.
- Prepare cake mix according to box directions.
- Pour about 2 1/3 Celsius batter into pan; sprinkle with 2 Celsius crumb mixture.
- Pour remaining batter into pan; sprinkle with remaining crumbs.
- Bake until cake springs back when touched lightly in the middle, about 45-50 minutes.
- Cool before serving.
Nutrition Facts : Calories 417.1, Fat 27.6, SaturatedFat 9.9, Cholesterol 83.4, Sodium 402.9, Carbohydrate 40.4, Fiber 1.8, Sugar 25.3, Protein 5.3
CHOCOLATE GRAHAM CRACKER CAKE
A childhood favorite treat turned into a cake! Fudgey layers of chocolate with a graham cracker crust baked right in, filled with chocolate ganache, and frosted in TWO layers of delicious graham cracker buttercream and chocolate ganache.
Provided by Mandy Merriman
Categories Cake
Number Of Ingredients 24
Steps:
- GRAHAM CRACKER CAKE: Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
- In a food processor, pulse the graham crackers until they form almost a powder. Add in butter, and blend for another 20 seconds to combine.
- Preheat oven to 325 degrees. Prep cake rounds with a wipe of shortening and dust of flour. Set aside.
- Split the graham cracker crumble between the prepared cake pans, and press down to form an even crust using the bottom of a glass or the bottom outside of a measuring cup.
- In a medium bowl, whisk together the sour cream, buttermilk, oil, eggs, and vanilla until thoroughly combined. Sift in the cocoa, cake mix, and toss in chocolate chips. Stir until just combined. Split cake batter evenly between prepared cake rounds on top of the crust.
- Bake for 25-30 minutes, or until center is fully baked. Do not overbake.
- Remove rounds from the oven, let cool in the pan for 5 minutes, then flip upside down onto wire rack to cool to room temperature.
- GANACHE FILLING: In a medium glass bowl, microwave the chocolate chips and heavy cream for a minute. Stir until combined.
- GRAHAM CRACKER BUTTERCREAM: Pulse graham crackers into a fine powder (I use a smoothie blender for this). Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter on high until light and fluffy.
- Add in graham cracker powder, vanilla, salt, and heavy cream. Mix until combined.
- Slowly add in the powdered sugar with the mixer on low speed about ½ cup at a time. Add in more heavy cream or more powdered sugar if needed to achieve desired consistency. Turn mixer on high speed for 2 minutes to thicken and lighten in texture. Hand stir with a wooden spoon to beat out any air bubbles.
- CHOCOLATE GANACHE EXTERIOR LAYER: In a medium glass bowl, microwave the chocolate chips and heavy cream for a minute. Stir until combined. It will be thick. Let cool until you're able to spread it on the side of the cake like thin frosting, about 15 minutes.
- ASSEMBLY: On a cake turntable, add on a cardboard cake round the side of your cake taped to one size bigger (6" round taped to a 8" round, for example).
- Add a little bit of the graham cracker buttercream in the center of the cardboard round to act as "glue" for that bottom cake layer.
- Place the first chocolate graham cracker cake layer down, add on a small layer of buttercream, then pipe a dam around the outer rim of the cake layer. Spoon in a layer of ganache filing.
- Place the second cake layer on top. Repeat step 2 again for the next buttercream layer, and then add on the top cake round.
- Crumb coat the entire cake, then place in the freezer for 10 minutes.
- Add all the graham cracker buttercream to coat the cake, using a cake knife and cake scraper for clean edges. Freeze cake for 5 minutes until firm.
- Next, add on a layer of ganache over the chilled graham cracker buttercream layer. Use a cake comb to create decorative sides, then top with garnishes on top if desired.
- Enjoy!
GRAHAM STREUSEL COFFEE CAKE
I use this sweet coffee cake recipe often. It's quick and easy to make. -Blanche Whytsell, Arnoldsburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions. , Pour half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture., Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over coffee cake.
Nutrition Facts : Calories 329 calories, Fat 15g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 332mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE COFFEE CAKE WITH CHOCOLATE STREUSEL TOPPING
This is a buttery-rich moist cake! A delicious streusel topping takes the place of frosting for this cake, the streusel is so good that I have used it on many other cakes. This cake has been a family favorite for years, hope you enjoy!
Provided by Kittencalrecipezazz
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a large mixing bowl, cream butter, sugar, vanilla and eggs for about 5 minutes.
- In a bowl, sift together flour, baking powder, baking soda and salt.
- Add the flour mixture along with the sour cream to the creamed mixture; mix until well combined.
- Stir in chocolate chips.
- Transfer to prepared baking dish, and smooth out batter.
- To make topping: mix together brown sugar, flour, cocoa and butter until crumbly.
- Stir in chocolate chips and nuts.
- Sprinkle the streusel mixture evenly over cake batter in the pan.
- Bake for about 35-40 minutes (do not overbake).
- Delicious!
GRAHAM STREUSEL
This recipe makes more than you will need for the Rhubarb-Flan Tarts on page 40, but you can use it for any fruit cobbler or crisp or crumble. I love those kinds of desserts.
Yield makes about 3 cups
Number Of Ingredients 7
Steps:
- Put the butter, sugar, lemon zest, and salt in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until creamy.
- Whisk the flour, graham cracker crumbs, and baking powder together. Add to the butter mixture and beat at medium-low speed just until crumbly, scraping the bowl a couple of times.
- Transfer to an airtight container and store in the freezer until you're ready to use it or for up to 2 months.
CHOCOLATE STREUSEL POUNDCAKE
In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides - bottom and top - with crunchy, slightly salty streusel flecked with chocolate chips. The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor. You can make it up to 3 days ahead. Store it at room temperature, well wrapped in foil. Then serve it topped with ice cream or whipped cream and fresh berries, or toasted and buttered, or plain as it is. It also freezes well for up to 3 months. More romantic recipes, from dinner for two to chocolate for all, can be found here.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.
- In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.
- Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.
- Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.
- Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.
- In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.
- Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 22 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 313 milligrams, Sugar 44 grams, TransFat 1 gram
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