Graham Wafer Cake Food

GRAHAM WAFER CAKE

Steps:

• Mix all ingredients together.
• Bake in a 8 inch square pan.
• Bake in a preheated oven 350** for 35 minutes.
• Serve plain or frost with Caramel icing.
• Icing: Heat brown sugar,milk and butter in a medium saucepan until it boils.
• Boil for 2 minutes.
• Remove from heat.
• Cool a bit.
• Add icing sugar and vanilla.
• Beat until smooth.
• Add more milk to icing sugar until spreading consistency is reached.

GRAHAM CRACKER CAKE WITH PEANUT BUTTER FROSTING

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 350 degrees F.
• Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
• Whisk together both of the flours, baking powder, salt, baking soda and cinnamon in a large bowl until combined. Beat the butter, granulated sugar and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl with an electric mixer on medium-high speed until very smooth, about 5 minutes. Add the cream, then continue to beat until light and fluffy, about 2 minutes longer. Set aside at room temperature until ready to assemble.
• To assemble: Place one cake domed-side down on a platter. Spread 1 cup of the frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top with 1 1/2 cups of frosting. Frost the sides of the cake with 1 1/2 cups of frosting and smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out with a large offset spatula.

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.

ORIGINAL GRAHAM WAFER CAKE

Steps:

• Cut Marshmallows into small pieces and add to milk.
• Add Walnuts and Wafers, saving out 1 cup of the crushed Wafers.
• Line a cake pan (7"x10") with 1/2 cup of Wafers.
• Press the cake mixture in.
• Add or press the remaining 1/2 cup of Wafers on top.
• Let stand until set. Do not cook.

GRAHAM CRACKER COFFEE CAKE

Steps:

• Grease and flour a 9 x 13 pan.
• Mix the first four ingredients together and put half of batter into pan.
• Mix the remaining ingredients together and put half the crumb mix over the batter in pan.
• Put remaining batter over the crumbs and last put remainder of crumbs on top.
• Bake at 350° for 25-30 minutes.

NO BAKE PUDDING GRAHAM CRACKER CAKE

Steps:

• Make both the Vanilla and Chocolate pudding as directed on the box.
• Take the whipping cream and mix on high speed until it becomes the consistency of cool whip.
• Mix the whipping cream and the vanilla pudding together.
• Start layering graham crackers covered with chocolate and vanilla pudding, alternating between the two flavors. I always use a rectangular serving platter.
• When Chocolate pudding is gone use remaining vanilla pudding mixture to cover the entire cake (just like you were icing it).
• Drizzle chocolate sauce in lines across the top of the cake(no need to be perfect), take a knife and drag it in the opposite direction of the syrup lines to make a nice patter.
• Refrigerate the entire cake at least 3 hours.
• The graham crackers will absorb the moister from the pudding and become soft like cake.
• Cut on the corner going in to create a neat looking slice.
• Good Luck with leftovers because there never is any.

GRAHAM CRACKER (COFFEE) CAKE

Steps:

• Preheat oven to 350°F; grease an 8 inch round cake pan and set aside.
• Crumb mixture: Crush enough graham crackers to have 3/4 cup. Combine all crumb mix ingredients and stir until well blended.
• Cake: Cream softened butter and sugar in large bowl until light and fluffy.
• Beat in vanilla and lemon peel; set aside.
• Sift together flour, baking soda, and baking powder in medium bowl. Add flour mixture and sour cream alternately to the sugar mixture, beating well after each addition.
• Spoon half of the batter into prepared pan, spreading evenly.
• Sprinkle 2/3 of crumb mixture evenly over batter. Spoon remaining batter over crumbs and top with remaining crumb mixture.
• Bake for 30-35 minutes or until toothpick inserted into center comes out clean.
• Let cool 10 minutes before removing from pan.

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 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.

CHOCOLATE GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 375°F.
• Cream butter and add sugar and egg yolks, mixing until well combined.
• Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract; mix well.
• Beat egg whites until stiff and fold into mixture.
• Pour batter into two greased and floured 9 inch round pans.
• Bake 25-30 minutes. Cool slightly. Turn out onto a wire rack to cool completely.
• Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl.
• Stir until completely melted and smooth. Serve warm over cake.

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.

QUICK GRAHAM CRACKER CAKE

Steps:

• Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes. , Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.

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.