Delicate Graham Cracker Cake
Delicate Graham Cracker Cake Preparation
More Back of the Box Gourmet By Michael McLaughlin Graham flour is an unsifted whole-wheat flour that includes the bran of the wheat kernel. Named for the Reverend Sylvester Graham, who believed in temperance and who set up Graham Hotels, which served healthy meals free from seasonings and stimulants, the flour was being made into something called a graham cracker as early as 1880. Today Nabisco dominates the graham cracker market, and in addition to the millions used for SMores, in graham cracker crusts or eaten by Sophia from The Golden Girls, many more go into tender cakes like this one. Frost it with Hersheys One-Bowl Buttercream Frosting (page 86) or use any favorite icing. In small bowl, combine cracker crumbs, flour baking powder and salt; set aside. In large bowl, with electric mixer at high speed, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Alternately add flour mixture and milk, beating well after each addition. Divide batter into 2 well-greased 8-inch round cake pans. Bake at 350 degrees for 25 minutes or until done. Cool in pans 15 minutes. Remove from pans; cool completely. Fill and frost as desired. One-Bowl Buttercream Frosting: In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Posted to MM-Recipes Digest V4 #8 by janet
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