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Graham Cracker Cake

 

27

Yield

1

cake

Prep

20

min

Cook

30

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

½ cup butter
or margarine
2 cups graham cracker crumbs
*
1 cup sugar
2 tablespoons all-purpose flour
1 cup milk
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
*
tablespoon 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 76761% of calories from fat
 % Daily Value *
Total Fat 52g 79%
Saturated Fat 31g 153%
Trans Fat 0g
Cholesterol 307mg 102%
Sodium 505mg 21%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 2%
Sugars g
Protein 19g
Vitamin A 38% Vitamin C 1%
Calcium 19% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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