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Graham Cracker Cake I Popular Recipes

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Graham Cracker Cake I

"Why this isn't always as popular because it once changed into, I will by no means understand."

Ingredients :

  • 2 cups graham cracker crumbs
  • 3/4 cup floor pecans
  • half cup cake flour
  • 2 teaspoons baking powder
  • 1/four teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed mild brown sugar
  • three egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup milk, lukewarm
  • three egg whites, room temperature
  • 1/four cup white sugar
  • 2 tablespoons white sugar
  • 1 1/2 cups unsalted butter, softened
  • half of cup packed dark brown sugar
  • half of cup heavy whipping cream
  • 3/4 cup confectioners' sugar
  • half cup chopped pecans

Instructions :

Prep : Cook : 12M Ready in :
  • Preheat oven to 350 degrees F (a hundred seventy five degrees C). Grease and line with parchment nine inch round pans.
  • Combine the crumbs, half cup pecans, flour, baking powder, and salt.
  • In a huge bowl, cream the butter and the mild brown sugar till fluffy. Slowly beat in the egg yolks, one after the other. Stir inside the vanilla. Alternately upload the milk and the crumb mixture even as beating on low.
  • Beat the egg whites in a bowl till foamy. Add the sugar slowly, and beat to tender peaks. Fold into the crumb batter, and pour into the pans.
  • Bake for 25 minutes, or until a tester comes out smooth. Cool inside the pans on a rack approximately 10 minutes, then invert and cool completely.
  • To Make Frosting: In a saucepan over medium heat, soften the two tablespoon sugar till it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk within the dark brown sugar, and vicinity returned on the warmth. Bring to a boil, stirring all of the time. Add the cream, and produce lower back to a boil. Boil 1 minute, and eliminate caramel from heat.
  • Place the confectioners' sugar in a big bowl, and mixing on medium pace, slowly drizzle inside the caramel. Beat till the lowest of the bowl is simply slightly heat, approximately 5 minutes. Add the last 1 1/4 cups butter, 1 tablespoon at a time. Beat until clean, and sit back frosting until ready to ice the cake. Frost the cake, and press the pecans into the edges.

Notes :

  • Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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