Graham Cracker Crumb Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a similar recipe to one my mother and grandmother used to make. The main difference is that you don't need to separate the eggs and whip the whites and then incorporate them into the batter. Makes a denser cake but it tastes the same. A cream cheese icing works just as well. That being said, I was looking for a recipe to use up 4 cups of leftover ground up gingerbread men from Christmas and this worked perfectly! Tastes great even with gingerbread crumbs! I made it in a 9 X 13 pan and baked it for 40-45 minutes. Ingredients:
1/2 lb butter |
2 cups sugar |
5 eggs |
2 tablespoons baking powder |
4 cups graham cracker crumbs |
1 cup evaporated milk |
2 teaspoons vanilla |
1 1/2 cups shredded coconut |
1/2 cup butter |
1 (8 ounce) can crushed pineapple, well drained |
2 tablespoons flour |
1 lb powdered sugar |
1 cup shredded coconut |
1/2 cup pecans, chopped |
Directions:
1. Cream butter and gradually add sugar beating constantly.
2. Add eggs and beat well.
3. Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition.
4. Beat 2 minutes.
5. Add vanilla and coconut.
6. Pour into 3 greased and floured 8 inch cake pans.
7. Bake at 350 degrees for 30 to 35 minutes.
8. Cool.
9. ICING:.
10. Melt butter in saucepan.
11. Add flour and stir well.
12. Add pineapple.
13. Cook until thickened.
14. Add sugar, nuts and coconut.
15. Spread between and on top and sides of each layer cake.
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