Graham cracker cake #1

Yield: 8 servings

Measure Ingredient
1¾ cup Graham cracker crumbs
½ cup Flour
2 teaspoons Baking powder
¼ teaspoon Salt
½ cup Shortening
1 cup Sugar
2 \N Egg whites
1½ cup Sugar
¼ teaspoon Cream of tartar
⅓ cup Cold water
¼ teaspoon Cinnamon
1 teaspoon Vanilla
3 \N Egg Whites stiffly beaten
3 \N Egg Yolks well beaten
¾ cup Milk
½ cup Chopped nuts
\N pinch Salt
1 tablespoon Instant coffee (optional)
1 teaspoon Vanilla
¾ cup Pecans or walnuts (optional)

CAKE

SEVEN MINUTE FROSTING

Sift the flour, baking powder and salt. Cream the shortening and sugar together. Add the vanilla. Beat the egg yolks until light and thick, and add to shortening and sugar. Mix thoroughly. Add part of the cracker crumbs and part of the milk. Then add the rest of the crumbs and beat thoroughly. Add the rest of the milk, alternately with the flour, beginning and ending with flour. Beat until smooth.

Stir in the nuts. Fold in the stiffly beaten egg whites. Pour into two greased and floured 9 inch layer cake pans. Bake in preheated 375 degree oven, 25 to 30 minutes. Remove from pan and cool.

Seven Minute Frosting Directions Put the egg whites, sugar, cream of tartar, water, cinnamon, salt and if using instant coffee in double boiler and cook over moderate heat.

Beat constantly with a hand or electric beater until the mixture forms peaks. This takes about seven minutes.

Remove from heat and add vanilla. Beat until frosting is of spreading consistency. Frost the layers and press pecans or walnuts around the edge of the cake if you wish. Frosting will cover a 9 inch two layer cake

Frost with seven minute or other frosting.

Taken from Ladies Home Journal Cookbook - 1960 == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-11-94

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