Try this Paul Newmans Graham Cracker Cake recipe, or contribute your own.
Suggest a better descriptionCream 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~. Frost with apricot whip. Put apricots in blender to make puree, cook in juice from apricots until thickens to jam. Chill. Fold whipped cream into jam. Add vanilla. Spread over cake. Keep refrigerated until ready to use. >From the recipe files of Carole Walberg Posted to recipelu-digest Volume 01 Number 173 by Laurie Campbell
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 941 | ||
Calories from Fat: 491 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.5g | 73 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 462.9mg | 142 % | |
Sodium 390.3mg | 13 % | |
Potassium 340.6mg | 9 % | |
Total Carbohydrate 99.2g | 29 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 96.5g | ||
Protein 18.7g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 941
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