Graham Cracker Cake With Buttercream Frosting |
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Prep Time: 7 Minutes Cook Time: 35 Minutes |
Ready In: 42 Minutes Servings: 8 |
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I had this once on a stop in Georgia & fell in love with it... it was so comforting I just loved it! I made it one time nut-free by substituting white chocolate chips instead of nuts for a friend with a nut allergy - I served it as Christmas Cake for her Holiday Party & I loved it even more that way - it was sweet & decadent! I'm posting the traditional recipe though, but at least you see that substitutions are not always a bad thing :-) Ingredients:
1 (18 1/4 ounce) package white cake mix |
1 1/4 cups graham cracker crumbs |
2 tablespoons sugar |
1 1/2 cups water |
2 egg whites |
3/4 cup walnuts, chopped (or pecans) |
nonstick cooking spray (bakers joy to prep. cake pans) |
1 cup butter, softened well |
8 cups confectioners' sugar |
1/2 cup whole milk (or half & half) |
2 teaspoons vanilla |
Directions:
1. Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
2. Blend on medium speed for 3-5 minutes with electric mixer.
3. Stir in nuts by hand.
4. Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
5. Bake at 350 degrees for 35-45 minutes.
6. Frost only when completely cool.
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