Graham Cracker Cake
27
27
Ingredients
| 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
|
|
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.
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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?
