Graham Cracker Cake
Yield
1 cakePrep
20 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 2 | cups |
graham cracker crumbs
|
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| ⅔ | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
separate |
|
| Apricot whip | |||
| 2 | cups |
apricot puree
|
* |
| 2 | cups |
heavy whipping cream
whipped |
|
| 1 | cup |
almonds
blanched |
*
|
| ⅔ | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 473 | ml |
graham cracker crumbs
|
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
separate |
|
| Apricot whip | |||
| 473 | ml |
apricot puree
|
* |
| 473 | ml |
heavy whipping cream
whipped |
|
| 237 | ml |
almonds
blanched |
*
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Cream butter and sugar, add egg yolk and beat thoroughly.
Sprinkle flour over graham crackers, add baking powder and salt.
Add milk alternately.
Fold in egg whites, mix lightly and add nuts.
Bake in 2 greased and floured pans 30 minutes at 350℉ (180℃).
Frost with apricot whip. Put apricots in blender to make purée, cook in juice from apricots until thickens to jam.
Chill.
Fold whipped cream into jam.
Add vanilla. Spread over cake.
