Graham Cracker Cake Iii Food

GRAHAM CRACKER CAKE I

Steps:

• 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.

GRAHAM CRACKER CAKE

Steps:

• Mix sugar, melted margarine, and pineapple.
• Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
• Place a layer of the whole graham crackers on a serving/cake plate.
• (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
• Spread a layer of the mixture on the whole cracker layer.
• Put a layer of whole crackers on the mixture.
• Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
• "Frost"top and sides with remaining mixture.
• Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
• Can be refrigerated or just covered.

GRAHAM CRACKER CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and four a 9x13 inch glass baking dish.
• Crush graham crackers into crumbs. Be patient, it takes time. Mix graham cracker crumbs with flour and baking soda. Set aside.
• Cream sugar and 1/2 cup butter until light and fluffy. Add yolks, 2 teaspoons vanilla and cinnamon.
• Add flour mixture to creamed mixture alternately with milk. Stir in nuts. Spread into 9x13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until toothpick, inserted into cake comes out clean. Cool completely.
• Cream together the cream cheese and 1/4 cup butter until smooth. Add confectioners sugar and mix in. Add 1 teaspoon vanilla. Spread evenly over cooled cake.

3 INGREDIENT CHOCOLATE CAKE

Steps:

• For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
• Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
• For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
• Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
• Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 350 degrees. Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
• Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
• In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
• Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned. YIELD 8 servings.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 350 degrees.
• Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
• Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
• In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
• Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.

GRAHAM CRACKER CAKE

Steps:

• Heat oven to 350 degrees. Combine graham cracker crumbs, flour, and baking powder in small bowl; set aside.
• Cream butter and sugar in bowl of electric mixer and light and fluffy, about 7 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla. Beat in flour mixture, alternating with milk until combined. Stir in nuts.
• Pour into two greased and floured 8-inch cake pans; bake 25 minutes or until toothpick comes out clean. Cool in pans 15 minutes. Remove cakes from pans; cool on wire rack.
• For frosting, beat cream in bowl of electric mixer until it starts to thicken. Add confectioners' sugar; beat until soft peaks form.
• Place one layer os cake on platter. Spread some of the whipped cream over top. Top the other cake layer. Spread remaining whipped cream on sides and top. If desired, pat additional graham cracker crumbs around sides of cake.

GRAHAM CRACKER ÉCLAIR 'CAKE'

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
• Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
• Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 325°.
• Grease and flour a 9x13x2-inch glass baking pan.
• Pour crushed graham crackers into a bowl.
• Separate the egg yolks. (Reserve the egg whites for another recipe.)
• With a mixer, cream the butter and sugar on high until well blended. Reduce speed to low, add egg yolks, vanilla and cinnamon. Blend well to combine.
• Sprinkle flour and baking powder into bowl w/graham cracker crumbs. With mixer on low, alternate adding crackers and milk in 1/3's. Start with graham crackers, end w/milk. The batter is fairly dry, so make sure it is well mixed.
• If you're using nuts, add them at this point by hand, stirring gently ino the batter.
• Spoon the batter into the pan, smoothing toward the edges.
• Bake for 40-45 minute The cake will pull away from the edges of the pan when it is done, and the middle will be springy to the touch.
• Remove from oven, let cool completely, then dust w/powdered sugar or frost and cut into serving squares.

GRAHAM CRACKER CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and four a 9x13 inch glass baking dish.
• Crush graham crackers into crumbs. Be patient, it takes time. Mix graham cracker crumbs with flour and baking soda. Set aside.
• Cream sugar and 1/2 cup butter until light and fluffy. Add yolks, 2 teaspoons vanilla and cinnamon.
• Add flour mixture to creamed mixture alternately with milk. Stir in nuts. Spread into 9x13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until toothpick, inserted into cake comes out clean. Cool completely.
• Cream together the cream cheese and 1/4 cup butter until smooth. Add confectioners sugar and mix in. Add 1 teaspoon vanilla. Spread evenly over cooled cake.

GRAHAM CRACKER CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and four a 9x13 inch glass baking dish.
• Crush graham crackers into crumbs. Be patient, it takes time. Mix graham cracker crumbs with flour and baking soda. Set aside.
• Cream sugar and 1/2 cup butter until light and fluffy. Add yolks, 2 teaspoons vanilla and cinnamon.
• Add flour mixture to creamed mixture alternately with milk. Stir in nuts. Spread into 9x13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until toothpick, inserted into cake comes out clean. Cool completely.
• Cream together the cream cheese and 1/4 cup butter until smooth. Add confectioners sugar and mix in. Add 1 teaspoon vanilla. Spread evenly over cooled cake.