Graham Cracker Cake

Essie Andrews, F.H.S.

  • 1 lb graham crackers
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 3 eggs, separated
  • 1 1/2 cup milk
  • 3/4 cup shortening
  • 1 1/2 cup sugar
  • 1 tsp vanilla extract

Preheat oven to 350°F. (180°C.). Grease and flour two 9 inch (23 centimeters) cake pans. Assemble salad maker. Crumb graham crackers into large mixing bowl using the shredding disc. To crumbs, add baking powder and salt. Add egg yolks, milk, shortening, sugar, and vanilla extract.

Assemble mixer. Mix at number 2 until smooth. In small mixer bowl, beat egg whites at number 11 (number 9) until stiff. Fold into cracker mixture at number 1. Pour into prepared pans and bake 40 – 45 minutes. Cool slightly and remove from pans. Finish cooling on a cake rack. Yield: One 9 inch (23 centimeters) 2 layer cake.

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