Graham cracker cake #3
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 3 | Eggs separated | |
| 1 | cup | Milk |
| ½ | cup | Flour |
| 2 | Egg yolks | |
| ½ | cup | Sugar |
| 1 | cup | Milk |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Vanilla |
| ½ | pounds | Graham cracker crumbs |
| (yes 1/2 pound) | ||
| ½ | Lemon - Juice and grated | |
| Rind (one half of lemon) | ||
| ½ | cup | Pecan nut meats, chopped |
| Fine | ||
Directions
CAKE
NUT FILLING
Preheat oven to 350 degrees. Cream butter and sugar, add yolks one at a time and beat well. Mix flour, baking powder and crumbs, adding alternately with the milk to the first mixture. Add vanilla, then fold in stiffly beaten egg whites. Bake in two well greased 9 inch layer pans for 30 minutes.
Fill with Nut Filling; Frost with Butter Frosting Directions for the nut filling: Dissolve cornstarch in the milk, and cook in double boiler until smooth; beat yolks and sugar very light; add juice and rind of ½ lemon; pour hot milk gradually over yolks; return to boiler and cook until mixture coats the spoon, stirring constantly; When cool, add nut meats.
Directions for Butter Frosting: Cream butter and sugar well, add the liquid and flavoring until thin enough to spread.
Taken from New Settlement Cookbook 1954 == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 10-11-94