Graham Cracker Cake

16
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This pan cake was the easy dessert made often for family dinners when I was a child. It was probably because everything in the recipe was always in the pantry. I got the recipe from my mom, who credited it to my grandmother, Sylvia Strauss from St. Louis. Frost with your favorite chocolate icing. My mom and grandma always did the powdered sugar homemade icing, but canned would work too."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (71.8 g)
  • Calories 192.8
  • Total Fat - 11 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 65.3 mg
  • Sodium - 362.3 mg
  • Total Carbohydrate - 17.8 g
  • Dietary Fiber - 0.4 g
  • Sugars - 13.5 g
  • Protein - 6.3 g
  • Calcium - 74.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees. Grease and flour (or use cooking spray) a 9 x 13 pan.

Step 2

Cream together butter and sugar with a mix master or electric hand mixer.

Step 3

Add egg yolks one at a time and beating well before adding another egg yolk.

Step 4

Mix flour, baking powder and graham cracker crumbs into a bowl. Add some dry mixture to the butter mixture, mixing until incorporated. Then add some milk, mix until incorporated. Repeat, alternating dry vs wet until all are mixed in.

Step 5

Add vanilla and nuts, mixing quickly.

Step 6

Stiffly beat egg whites in a separate bowl. Fold in egg whites into batter.

Step 7

Pour batter into the 9x13 pan and bake for 30 minutes. The cake is finished when the edges pull away from the pan and the middle bounces back when touched slightly. Or use a cake tester or toothpick, and when it comes out clean in the middle, it is done.

Step 8

Cool and then frost with chocolate icing.

Tips & Variations


  • 9 x 13 pan
  • Chocolate icing

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