Moist Graham Cracker Cake
Found this recipe in my grandmother's recipe album.. Its delicious and super moist(due to the use of egg yolks, she didn't use whole eggs for this recipe, just the yolks) it makes me think of Christmas, has a holiday feel to it, taste like a cinnamon gingerbread cake.. I hope y'all try it and like it!! :) Let me know how it goes for you!!
Moist Graham Cracker Cake
Found this recipe in my grandmother's recipe album.. Its delicious and super moist(due to the use of egg yolks, she didn't use whole eggs for this recipe, just the yolks) it makes me think of Christmas, has a holiday feel to it, taste like a cinnamon gingerbread cake.. I hope y'all try it and like it!! :) Let me know how it goes for you!!
Cooking Instructions
- 1
1.)Place graham cracker squares into a large sandwich bag or food processor and using a rolling pin crush crackers into fine crumbs if using sandwich bag.. *Note: You'll need a 13x9 cake pan for this recipe**
- 2
2.)Mix together graham crackers,flour and baking powder. Place to the side.
- 3
3.)Cream your sugar and butter until light and fluffy. Add in egg yolks,one at a time, vanilla and cinnamon. Mix until smooth.
- 4
4.)Add about 1/3 of graham cracker mixture to the wet mixture at a time, then about 1/3 of the milk. You're going to keep alternating the graham cracker mixture and milk until it is nicely incorporated. Then fold in walnuts., if desired.
- 5
5.)Spread mixture into 13x9 cake pan. Batter will be somewhat thick. Bake for about 20-25 minutes (or until toothpick inserted comes out clean). Allow cake to cool.
- 6
6.) Then make your frosting. Cream together the softened cream cheese and butter until smooth and fluffy Add powdered sugar & vanilla extract and mix until smooth.
- 7
7.)Spread icing over cooled cake. **Then sprinkle crushed graham crackers on top of icing** (**Optional Step!!!**).
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