Wednesday, June 21, 2017
Graham Cracker Cake
Graham Cracker Cake 32 squares cinnamon graham crackers crushed (2 3/4 cups) 2 tsp baking powder 2 tbsp all-purpose flour 1 cup sugar 1/2 cup salted butter softened, 1 stick 5 egg yolks 2 tsp vanilla extract 1/2 tsp ground cinnamon 1 cup milk 1 cup chopped walnuts Icing: 1/3 cup cream cheese softened 3 oz. 1/4 cup salted butter softened, 1/2 stick 1 tsp vanilla extract 2 cups powdered sugar 2 tbsp milk Preheat oven to 325F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray. Place graham cracker squares into a large plastic bag, and using a rolling pin, crush crackers into crumbs. Mix graham crackers with flour and baking powder. Set aside. Cream sugar and butter until light and fluffy. Add egg yolks, vanilla and cinnamon. Stir until smooth. Add in about 1/3 of graham cracker mixture. Then add about 1/3 of the milk. Keep alternating graham cracker mixture and milk until it is all incorporated. Then stir in walnuts. Spread batter into baking dish. It will be thick. Bake for about 20-25 minutes (until toothpick inserted comes out clean). Allow cake to cool completely. Then begin making frosting. Cream together the softened cream cheese and butter until smooth. Add powdered sugar and mix until smooth. Spread evenly over cooled cake. Then sprinkle some crushed graham crackers on top of the icing (optional). Slice and serve! Recipe Notes If not serving right away, this cake needs to be kept refrigerated (because of the icing).