Graham Cracker Cake I Best Family Recipes

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Graham Cracker Cake I

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Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (one hundred seventy five ranges C). Grease and line with parchment two nine inch round pans.
Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
In a massive bowl, cream the butter and the light brown sugar till fluffy. Slowly beat within the egg yolks, one at a time. Stir within the vanilla. Alternately upload the milk and the crumb aggregate whilst beating on low.
Beat the egg whites in a bowl till foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
Bake for 25 mins, or till a tester comes out clean. Cool inside the pans on a rack approximately 10 minutes, then invert and cool completely.
To Make Frosting: In a saucepan over medium warmth, melt the two tablespoon sugar till it turns golden. Remove from warmness, and upload 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place again on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and eliminate caramel from warmth.
Place the confectioners' sugar in a big bowl, and combining on medium velocity, slowly drizzle inside the caramel. Beat until the lowest of the bowl is simply slightly warm, about 5 minutes. Add the ultimate 1 1/four cups butter, 1 tablespoon at a time. Beat until clean, and chill frosting until prepared to ice the cake. Frost the cake, and press the pecans into the perimeters.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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