Graham Cracker Cake?

INGREDIENTS

1 1/4 cups graham cracker crumbs, divided

1 (18.25 ounce) package white cake mix

2 tablespoons sugar

1 1/2 cups water

2 egg whites

4 tablespoons vegetable oil

1 pint whipping cream, whipped

DIRECTIONS

Set aside 2 tablespoons graham cracker crumbs. Place remaining crumbs, cake mix, sugar, water, egg whites and oil in a large mixing bowl. Beat for 2 minutes. pour into two greased and floured 9-in. layer pans. Bake at 350 degrees F for 25-30 minutes. Let stand a few minutes before removing from pans. Cool completely on a wire rack, then split each cake in half horizontally. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.

Mom's Famous Graham Cracker Cake

Recipe #50456 | 1¾ hours | 10 min prep | SERVES 16 -18 , 1 cake

This unique cake keeps wonderfully in the freezer to be enjoyed year round. A Christmas tradition in our family-relatives beg to get this as a gift every year!

Ingredients

1/2 lb butter or margarine(softened)

2 cups sugar

5 eggs

1 lb graham crackers(crushed)

1 cup milk

1(1small)can crushed pineapple(drained)

2 teaspoons baking powder

1 teaspoon vanilla

1 cup chopped nuts(we use walnuts)

1 cup shredded coconut

Directions

1Cream butter and sugar.

2Add eggs, one at a time.

3Add rest of ingredients, mix well.

4Bake in tube pan (greased and floured)-OR-.

5bake in prepared loaf pans to give away as gifts.

6Bake at 350 degrees till done (approx. 1 1/2 hours).

Graham Cracker Cake

Recipe #62590 | 30 min | 30 min prep | 1 cake (Change

This is an old recipe that my grandmother made for my mom and uncle when they were kids, late 40s-50s. She continued to make it periodically throughout the years. It's kind of different, but has a good taste. Don't really know the prep time, but not real long (just a guess).

Ingredients

2 cups sugar

1 cup margarine(melted)

1(20ounce)can crushed pineapple(drained)

2(1lb)boxes graham crackers(finely crush 1 box, leave other box whole)

Directions

1Mix sugar, melted margarine, and pineapple.

2Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).

3Place a layer of the whole graham crackers on a serving/cake plate.

4(You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).

5Spread a layer of the mixture on the whole cracker layer.

6Put a layer of whole crackers on the mixture.

7Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.

8"Frost"top and sides with remaining mixture.

9Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.

10Can be refrigerated or just covered.

Graham Cracker Layer Cake

2 Sticks butter

2 c Sugar

5 Eggs

1 pk (2-1/4 c.)graham cracker

-crumbs

1 ts Vanilla

1 c Chopped pecans

1 c Coconut

2 ts Baking powder

Instructions:

-----------------------------------ICING-----------------------------------

1 Stick butter

1 Box confectioners sugar

1 sm Can crushed pineapple;

-partially drained

Coconut; (optional)

This is another traditional Southern recipe. It melts in your mouth!

Cream butter, sugar and eggs until fluffy. Gradually blend in cracker

crumbs, vanilla, nuts, coconut and baking powder utnil thoroughly mixed.

Bake for 30 minutes at 325. Makes 2 layers. Cool.

Icing: Mix all of the above ingredients and spread between layers and on

top. Add coconut to frosting if desired.

Paul Newman's Graham Cracker Cake

1/2 c Butter or margarine

2 c Graham cracker crumbs

1 c Sugar

2 tb Flour

1 c Milk

2/3 tb Baking powder

1/4 ts Salt

3 Eggs; separated

-----apricot whip-----

2 c Apricot pulp

2 c Heavy cream; whipped

1 c Blanched almonds

2/3 tb Vanilla

Instructions:

Cream 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.