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.
FROSTING FOR GRAHAM CRACKERS
Make and share this Frosting for Graham Crackers recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Blend all ingredients together on medium speed.
- Spread between graham crackers.
Nutrition Facts : Calories 2190.3, Fat 111.5, SaturatedFat 15.6, Cholesterol 8.5, Sodium 808.4, Carbohydrate 304.4, Sugar 296.4, Protein 2
GRAHAM CRACKER CAKE WITH PINEAPPLE ICING
This is a cake that I grew up eating and one of the first that my mom let me make on my on. Its so easy. All ovens are different so be sure to check on its doneness. Also to make sure its moist I spoon the juice from the drained can of pineapple over the cake to make sure it is moist.
Provided by tammy dalton
Categories Dessert
Time 1h15m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine melted butter, sugar, eggs then add Graham Crackers and baking powder, milk, nuts coconut and vanilla. (No mixer needed).
- Bake in a tube or bunt pan on 300 degrees for approximately 1 hour.
- Cake is done when a toothpick is inserted and comes out clean.
- Let cool completely before icing.
- ICING.
- In a pot, melt butter on low heat on stove. In the same pot add drained pineapple. Slowly add powdered sugar until you have added all of the sugar.
- Pour over completely cooled cake.
Nutrition Facts : Calories 649.2, Fat 32.4, SaturatedFat 15.8, Cholesterol 120.3, Sodium 394.4, Carbohydrate 86.8, Fiber 3.1, Sugar 67.7, Protein 7
GRAHAM CRACKERS
A sweet whole wheat cracker. These are very versatile. They can be eaten plain or used in recipes as whole crackers or just crumbs.
Provided by Carol Emley
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 18.2 g, Cholesterol 0.2 mg, Fat 4.6 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 74.3 mg, Sugar 6.9 g
GRAHAM CRACKER ICE CREAM
This is a very interesting ice cream that is as tasty as it is unique. The graham crackers soften up a bit and add a bit of texture without being too crunchy.
Provided by MPS6294
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
- Pour cream mixture into ice cream maker, and process according to manufacturer's directions. When semi-frozen, sprinkle in the crushed graham crackers. Continue to process until desired consistency is reached.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 19.9 g, Cholesterol 3.1 mg, Fat 1 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 92 mg, Sugar 16.6 g
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