Original Graham Wafer Cake Recipes

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.

GRAHAM WAFER CAKE

Steps:

• Mix all ingredients together.
• Bake in a 8 inch square pan.
• Bake in a preheated oven 350** for 35 minutes.
• Serve plain or frost with Caramel icing.
• Icing: Heat brown sugar,milk and butter in a medium saucepan until it boils.
• Boil for 2 minutes.
• Remove from heat.
• Cool a bit.
• Add icing sugar and vanilla.
• Beat until smooth.
• Add more milk to icing sugar until spreading consistency is reached.

GRAHAM CRACKER CAKE

Steps:

• 1. Finely crush crackers. In medium bowl stir together graham crumbs, baking soda and salt. Set aside.2. In large mixing bowl beat granulated sugar and shortening on medium speed of electric mixer until combined. Add egg yolks. Beat until light and fluffy. Alternately add crumb mixutre and milk to beaten mixture, mixing until just combined after each addition. Stir in walnuts.3. Using clean small mixing bowl and clean beaters, beat egg whites on high speed of electric mixer until stiff peaks form. Fold into beaten mixture.4. Spread in two 9-inch round baking pans coated with nonstick cooking spray. Bake at 350°F about 30 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Cool completely.5. In small mixing bowl beat cream cheese and butter on medium speed of electric mixer until fluffy. Beat in vanilla. Gradually add powdered sugar, beating until well combined.6. Fill between layers and frost top and sides of cake with cream cheese mixture. Garnish as desired.*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.**NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

GRAHAM CRACKER ÉCLAIR 'CAKE'

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
• Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
• Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

NUTTY GRAHAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
• Measure the flour, 1 1/2 cups packed brown sugar, graham cracker crumbs, baking powder, baking soda, salt, ground cinnamon, softened butter or margarine, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
• Bake at 350 degrees F (for 45 to 50 minutes) or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and ice with Brown Sugar Glaze.
• To Make Brown Sugar Glaze: Combine the confectioners' sugar, water, 1/2 cup brown sugar and the vanilla. Add more sugar or water to make a proper consistency for a barely pourable glaze.

CHOCOLATE GRAHAM NUT CAKE

Steps:

• In a large bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/4 cup sugar until the mixture is slightly glossy. Set aside.
• In another large bowl, beat the egg yolks. Gradually beat in the remaining 3/4 cup sugar until the mixture is thick and pale. Beat in the vanilla. In another bowl, stir together the graham cracker crumbs, baking powder, and salt. Beat into the egg yolk mixture. Stir in the walnuts and chocolate. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
• Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 25 to 30 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 12 servings.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 350 degrees.
• Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
• Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
• In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
• Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.

ORIGINAL GRAHAM WAFER CAKE

Steps:

• Cut Marshmallows into small pieces and add to milk.
• Add Walnuts and Wafers, saving out 1 cup of the crushed Wafers.
• Line a cake pan (7"x10") with 1/2 cup of Wafers.
• Press the cake mixture in.
• Add or press the remaining 1/2 cup of Wafers on top.
• Let stand until set. Do not cook.