Graham Cracker Cake

 

(Cold)

(Warm)

I made this when I had to have a chair to stand on in order the reach the counter top.   I had to walk to a neighbors house to beat the egg whites, we only had a hand egg beater at time and it just wouldn’t get them stiff enough.  And it took so long! 

It’s good warm, but I prefer it cold. I seldom put frosting on it, but I did today. (That recipe is here also.)

Ingredients:

Two sleeves of graham crackers crushed

2 tablespoons butter

2 teaspoons baking powder

1 cup sugar

4 eggs, divided

1 teaspoon vanilla

1 can of coconut

1 cup chopped pecans

1 cup chocolate chips

Milk

Cream the butter and sugar with vanilla and egg yolks

Add baking powder, coconut, chocolate chips, pecans, and crushed graham crackers 

Add milk a little at a time until mixture makes a medium thick batter. Stir and give the milk enough time to fully absorb into the cracker crumbs. 

Fold in 4 stiffly beaten egg whites.

Bake in a greased and floured 9x13 pan at 370 degrees until it springs back to the touch. 

If you want frosting, you could certainly use any you like. Today I made this easy fudge frosting.

In a saucepan, melt one stick butter with 1/2 cup evaporated milk.  Add 1/2 cup cocoa and bring to a boil, stirring constantly. 

Put one box of powdered sugar in a mixing bowl with 1 teaspoon vanilla and 1/2 teaspoon salt.  Pour the hot mixture over it and beat at high speed until smooth.  Frost hot cake.