MOM'S FAMOUS GRAHAM CRACKER 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!
Provided by TGirl
Categories Dessert
Time 1h40m
Yield 1 cake, 16-18 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs, one at a time.
- Add rest of ingredients, mix well.
- Bake in tube pan (greased and floured)-OR-.
- bake in prepared loaf pans to give away as gifts.
- Bake at 350 degrees till done (approx. 1 1/2 hours).
Nutrition Facts : Calories 438.5, Fat 24.3, SaturatedFat 12.2, Cholesterol 98.7, Sodium 387.8, Carbohydrate 51.3, Fiber 2.4, Sugar 34.8, Protein 6.4
MOM'S ICE BOX CAKE WITH GRAHAM CRACKERS
Mom always made the icebox cake for us when we were kids.She made it with cooking pudding. You can add bananas or pineapple and you can top it off with whipped cream. I always like it this way the way mommy made it. Once the pudding melts into the graham crackers it just melts in your mouth.
Provided by Timothy McPherson
Categories Puddings
Time 4h20m
Number Of Ingredients 4
Steps:
- 1. The box says 2 cups of milk I added 1/2 extra which gave me a little bit more pudding. Blend the pudding mixes in different medium sized bowls. Stir until well blended. If using cooking pudding follow the instructions on the box.
- 2. Place one single layer of graham crackers(save some) in the bottom of a 9x13" baking pan. Leave the crackers whole, do not crumble. You can fill in the gaps with broken graham crackers. Spread the chocolate or vanilla on top of crackers (save a little of each pudding for the last layers. Cover with another layer of crackers, Spread the remaining of the pudding on top follow by another layer of crackers. Now put the saved puddings of vanilla and chocolate making a swirl on top. Take the saved crackers and crumble them on top.
- 3. Cover the pan with plastic wrap and chill in the refrigerator for 4 hours. Once finished watch your fingers it doesn't last.
GRAHAM STREUSEL COFFEE CAKE
I use this sweet coffee cake recipe often. It's quick and easy to make. -Blanche Whytsell, Arnoldsburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cracker crumbs, brown sugar, pecans and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions. , Pour half of the batter into a greased 13x9-in. baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture., Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk; drizzle over coffee cake.
Nutrition Facts : Calories 329 calories, Fat 15g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 332mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
NO BAKE GRAHAM CRACKER CAKE
Make and share this No Bake Graham Cracker Cake recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the pudding separately as per the package directions, but using 1 1/2 cups milk for each. Refrigerate.
- In a large bowl, beat the whip cream until thick. Fold the prepared vanilla pudding into the whipped cream.
- Spread the pudding on the double crackers almost to the edges, then set aside. Spread the same number of crackers with chocolate pudding and with vanilla pudding.
- Assemble the cake by standing the crackers up, alternating chocolate and vanilla covered crackers. The cake will be 2 crackers wide, and 1 cracker high. After sticking the pudding covered crackers together, frost the outside of the cake with the remaining vanilla pudding.
- Refrigerate the cake several hours or overnight. Before serving, pour rows of chocolate syrup over the cake, letting it run down the sides.
- Cut slices of the cake at a 45 degree angle to the crackers.
Nutrition Facts : Calories 924.3, Fat 24.6, SaturatedFat 8.1, Cholesterol 32.3, Sodium 1410.7, Carbohydrate 161.8, Fiber 5, Sugar 82.4, Protein 15.5
GRAHAM CRACKER CAKE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
- Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
- In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
- Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
- Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
- To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
- Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.
Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g
GRAHAM CRACKER CAKE
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).
Provided by Laceys mom
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix sugar, melted margarine, and pineapple.
- Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
- Place a layer of the whole graham crackers on a serving/cake plate.
- (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
- Spread a layer of the mixture on the whole cracker layer.
- Put a layer of whole crackers on the mixture.
- Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
- "Frost"top and sides with remaining mixture.
- Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
- Can be refrigerated or just covered.
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