Graham Cracker Torte
Recipe from Better Homes and Gardens
The simple graham cracker is transformed into an amazing three layer dessert with this recipe.
Servings: 10 servings
Prep Time: 45 mins
Total Time: 3 hrs 20 mins
1/2 cupbutter, softenedsee savings
1-1/2 cupssugarsee savings
5egg yolkssee savings
36cinnamon graham cracker squares, finely crushed (about 2 3/4 cups)see savings
3 tablespoonsall-purpose floursee savings
2 teaspoonsbaking powdersee savings
1-1/4 cupsmilksee savings
1 teaspoonvanillasee savings
1 cupchopped walnutssee savings
5egg whitessee savings
1 recipeWhite Satin Frosting (see recipe below)see savings
Chopped crystallized ginger and walnuts (optional)see savings
Preheat oven to 350 degree F. Grease a 15x10x1-inch baking pan; line bottom of pan with waxed paper or parchment paper and grease paper. Set aside.
In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in egg yolks. In a medium bowl stir together graham cracker crumbs, flour, and baking powder; stir in milk and vanilla. Beat into butter mixture, about one-third at a time, beating on low speed after each addition just until combined. Stir in walnuts; set aside.
Wash beaters thoroughly. In a large bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (peaks stand straight). Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining egg whites (batter may appear slightly curdled). Spread batter into the prepared pan. Bake for 25 to 30 minutes or until golden and top springs back when lightly touched. Cool in pan 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.
Prepare White Satin Frosting. Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting. Repeat with remaining cake and frosting. Garnish with crystallized ginger and walnuts, if desired. Serve at once or cover and store in refrigerator up to 8 hours. Makes 10 servings.
White Satin Frosting
In a small saucepan whisk together 3/4 cup milk and 3 tablespoons all-purpose flour until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Transfer to a small bowl. Cover surface with plastic wrap; chill at least 2 hours or until very cold. In a large mixing bowl beat 1 cup butter, softened, with an electric mixer on medium speed for 30 seconds; beat in 1-1/2 cups sifted powdered sugar and 1 teaspoon vanilla until fluffy. Beat in cooled mixture. Gradually beat in 2 to 2-1/2 cups additional sifted powdered sugar to desired spreading consistency. Cover and chill for 30 minutes before frosting cake. Makes 3 cups frosting.
Per serving: Calories 773, Total Fat 43 g, Saturated Fat 21 g, Monounsaturated Fat 12 g, Polyunsaturated Fat 8 g, Cholesterol 189 mg, Sodium 586 mg, Carbohydrate 91 g, Total Sugar 68 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin C 1%, Calcium 15%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet