Graham Cracker Cake is a Rushton family tradtion. They love it! Especially Devin’s late father, Gary. The recipe was given to me by Grandma Vae Rushton. Aunt Robin used to make it all the time for family events. Now that I have the recipe, relatives have passed the task of making Graham Cracker Cake along to to me. I hope my nieces will soon learn how to make this cake so they can pass on the family tradition.
There are a lot of versions of making graham cracker cake using flour. This recipe uses graham crackers as the flour. I’ll be frank, this is a rather heavy, homemade cake. It tastes better if you make it, put it in the fridge, wait and serve it the next day. The Rushtons prefer it be frosted with Duncan Hines chocolate frosting, so that’s how I finish it off.
This recipe can be made with store bought graham cracker crumbs. However, I don’t like storing the excess graham cracker crumbs, so I go ahead and just roll out the graham crackers inside a ziplock baggie with my rolling pin. You can also double the recipe and make a four layer cake.
Here’s the recipe:
2/3 c. Butter
1/8 c. Brown Sugar
6 Egg yolks, beaten
6 Egg whites, beaten stiffly
45 Graham Cracker rectangles – 5 packages, rolled fine
4 1/2 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Salt
1 1/2 c. Milk
1 1/2 tsp. Vanilla
1 (12 oz.) Container of chocolate froasting
Preheat the oven to 350 degress. Grease 2 8″ round cake pans or for a four layer cake use 4 8″ pans. Cream together butter, sugart and beaten egg yolks. Mix well. Add rolled crumbs, baking powder, cinnamon, salt and alternatly add the milk. Beat throughly. Fold in stiffly beaten egg whites. Add vanilla. Bake for 30 minutes. Allow cake to cool. Frost and layer cakes with chocolate frosting.