Original Menu Graham Cracker Cake I :: So Tasty

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Graham Cracker Cake I

"Why this isn't as popular because it as soon as turned into, I will in no way understand."

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 levels F (a hundred seventy five tiers C). Grease and line with parchment two nine inch spherical pans.
Combine the crumbs, half of cup pecans, flour, baking powder, and salt.
In a huge bowl, cream the butter and the light brown sugar until fluffy. Slowly beat within the egg yolks, one after the other. Stir within the vanilla. Alternately add the milk and the crumb mixture while beating on low.
Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to tender peaks. Fold into the crumb batter, and pour into the pans.
Bake for 25 mins, or until a tester comes out smooth. Cool in the pans on a rack approximately 10 minutes, then invert and cool completely.
To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from warmth, and upload 4 tablespoons of the butter; swirl. Whisk in the darkish brown sugar, and location returned on the heat. Bring to a boil, stirring all the time. Add the cream, and produce returned to a boil. Boil 1 minute, and get rid of caramel from heat.
Place the confectioners' sugar in a huge bowl, and mixing on medium velocity, slowly drizzle in the caramel. Beat until the bottom of the bowl is just slightly heat, approximately 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and kick back frosting till prepared to ice the cake. Frost the cake, and press the pecans into the edges.

Notes :

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

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