Graham Cracker Cake I Best Family Recipes

Friday, February 24, 2017

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Graham Cracker Cake I

"Why this isn't as famous because it as soon as changed into, I will in no way know."

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 ranges F (175 tiers C). Grease and line with parchment two nine inch spherical pans.
Combine the crumbs, half cup pecans, flour, baking powder, and salt.
In a large bowl, cream the butter and the mild brown sugar until fluffy. Slowly beat in the egg yolks, one after the other. Stir inside the vanilla. Alternately add the milk and the crumb mixture even as beating on low.
Beat the egg whites in a bowl till foamy. Add the sugar slowly, and beat to smooth peaks. Fold into the crumb batter, and pour into the pans.
Bake for 25 minutes, or until a tester comes out easy. Cool within the pans on a rack about 10 minutes, then invert and cool absolutely.
To Make Frosting: In a saucepan over medium heat, soften the 2 tablespoon sugar till it turns golden. Remove from heat, and upload 4 tablespoons of the butter; swirl. Whisk within the dark brown sugar, and area again on the heat. Bring to a boil, stirring all of the time. Add the cream, and produce back to a boil. Boil 1 minute, and remove caramel from heat.
Place the confectioners' sugar in a big bowl, and mixing on medium velocity, slowly drizzle within the caramel. Beat till the lowest of the bowl is simply barely heat, approximately five mins. Add the last 1 1/4 cups butter, 1 tablespoon at a time. Beat till clean, and sit back frosting till ready to ice the cake. Frost the cake, and press the pecans into the edges.

Notes :

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

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