GRAHAM CRACKER CAKE WITH PEANUT BUTTER FROSTING
If you've ever had a snack of graham crackers smeared with peanut butter, then this cake is perfect for you. We added graham flour and a touch of cinnamon to the vanilla cake layers for the quintessential graham-cracker flavor. It's then stacked high with creamy peanut butter frosting for a fun and nostalgic treat.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F.
- Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together both of the flours, baking powder, salt, baking soda and cinnamon in a large bowl until combined. Beat the butter, granulated sugar and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl with an electric mixer on medium-high speed until very smooth, about 5 minutes. Add the cream, then continue to beat until light and fluffy, about 2 minutes longer. Set aside at room temperature until ready to assemble.
- To assemble: Place one cake domed-side down on a platter. Spread 1 cup of the frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top with 1 1/2 cups of frosting. Frost the sides of the cake with 1 1/2 cups of frosting and smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out with a large offset spatula.
LIGHT LEMON FLUFF DESSERT
This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn't want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top. -Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
DELICATE GRAHAM CRACKER CAKE
Graham cracker crumbs replace some of the flour in this easy and irresistible homemade layer cake.
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield Makes 12 servings, 1 slice each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Blend cracker crumbs, flour and baking powder in small bowl; set aside.
- Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy. Add eggs, 1 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 25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Remove from pans; cool completely on wire rack. Frost cake.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
FLUFFY LIGHT GRAHAM CAKE
Number Of Ingredients 16
Steps:
- 1. Grease two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. If using round pans, line bottoms with parchment or wax paper. If using rectangular pan, lightly flour pan. Set aside.2. In medium bowl stir together graham crumbs, flour, baking powder and salt. Set aside.3. In large mixing bowl beat shortening on medium speed of electirc mixer until softened. Add granulated sugar and vanilla. Beat until fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add crumb mixture and milk, beating until just combined after each addition. Spread in prepared pan(s).4. Bake at 350°F for 20 to 25 minutes or until wooden pick inserted near center comes out clean. If using round pans, cool on wire rack for 10 minutes, then remove from pans. Cool completely. If using rectangular pan, cool completely.5. For frosting, in small mixing bowl combine powdered sugar, sour cream, margarine or butter, vanilla, lemon peel and nutmeg. Beat on low speed of electric mixer until combined. Increase speed to medium. Beat until fluffy.6. For round cake, frost between layers, sides and top of cake with frosting. For rectangular cake, frost top of cake with frosting.
Nutrition Facts : Nutritional Facts Serves
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