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Graham Cracker Cake I


Ingredients

2 cups graham cracker crumbs

2 cups graham cracker crumbs

¾ cup ground pecans

¾ cup ground pecans

½ cup cake flour

½ cup cake flour

2 teaspoons baking powder

2 teaspoons baking powder

¼ teaspoon salt

¼ teaspoon salt

1 cup unsalted butter, softened

1 cup unsalted butter, softened

1 cup packed light brown sugar

1 cup packed light brown sugar

3 egg yolks, room temperature

3 egg yolks, room temperature

2 teaspoons vanilla extract

2 teaspoons vanilla extract

1 cup milk, lukewarm

1 cup milk, lukewarm

3 egg whites, room temperature

3 egg whites, room temperature

¼ cup white sugar

¼ cup white sugar

2 tablespoons white sugar

2 tablespoons white sugar

1 ½ cups unsalted butter, softened

1 ½ cups unsalted butter, softened

½ cup packed dark brown sugar

½ cup packed dark brown sugar

½ cup heavy whipping cream

½ cup heavy whipping cream

¾ cup confectioners’ sugar

¾ cup confectioners’ sugar

½ cup chopped pecans

½ cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.

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.

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.

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.

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.

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.

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.

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 (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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