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Graham Cracker Cake

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Submitted by Col Clint

YIELD

1 cake

PREP

20 min

COOK

30 min

READY

1 hrs

Ingredients

½ 118
CUP ML BUTTER
or margarine
2 473
1 237
CUP ML SUGAR
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML MILK
1E+1
TABLESPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
3 3
LARGE LARGE EGGS
separate
Apricot whip
2 473
CUPS ML APRICOT PUREE *
2 473
CUPS ML HEAVY WHIPPING CREAM
whipped
1 237
CUP ML ALMONDS
blanched *
1E+1
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 767 61% 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?
Trans-fat Free
 

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