An old-fashioned cake worth repeating!
Graham Cracker Cake III
- 32 graham crackers
- 1 cup white sugar
- 1/2 cup butter, softened
- 5 egg yolks
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 cup chopped walnuts
- 1/3 cup cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
1 Preheat oven to 325 degrees F (165 degrees C). Grease and four a 9×13 inch glass baking dish.
2 Crush graham crackers into crumbs. Be patient, it takes time. Mix graham cracker crumbs with flour and baking soda. Set aside.
3 Cream sugar and 1/2 cup butter until light and fluffy. Add yolks, 2 teaspoons vanilla and cinnamon.
4 Add flour mixture to creamed mixture alternately with milk. Stir in nuts. Spread into 9×13 inch pan.
5 Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until toothpick, inserted into cake comes out clean. Cool completely.
6 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.
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