Graham Cracker Cake

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Gloria C. remembers a Michigan party she attended long ago specifically because of the whipped cream and graham cracker cake she was served there. This one, from 1945, is very easy to make with ingredients you have on hand. If you’re a fan of “shortcut”treats, look for Camilla Saulsbury’s new “The Ultimate Shortcut Cookie Book,” published by Cumberland House, an imprint of Sourcebooks, Inc., Naperville, IL www.sourcebooks.com It’s packed with 745 recipes that start with refrigerated cookie dough, brownie or cake mixes, or ready-to-eat cereals.

Makes one 11 x 7 cake

Ingredients

  • 22 fresh graham crackers
  • 1 ¼ tsp baking powder
  • ½ cup toasted, chopped nuts
  • ¼ cup butter
  • ¾ cup sugar
  • 1 egg
  • ¾ cup milk
  • 1 tsp vanilla
  • Whipped cream for garnish

Instructions

  1. Preheat oven to 375 degrees. Crush graham crackers and mix with baking powder and nuts.
  2. Cream butter and sugar together until light and fluffy. Add one egg, ¾ cup milk and 1 tsp vanilla. Add to first mixture, mix well and pour into lightly greased 11 x 7 inch pan.
  3. Bake in 375 degree oven for 20 minutes. Cut in squares and top with whipped cream and a sprinkle of nutmeg.

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