Graham Cracker Cake: Sandi's Recipe of the Week - April 29

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Sandi's "Recipe Of The Week"
April 29 - May 5, 2006

"Graham Cracker Cake"

Graham Cracker Cake

Recipe Source:
Best Ever Cakes and Pastries (Card 54)
Great American Recipes

Serving Size: Makes one 9 inch cake or 10 servings

Amount	Ingredient
2 cups	graham cracker crumbs
1/2 cup	butter or margarine
1 cup	light brown sugar, packed
3	eggs, separated
3/4 cup	half and half
1 teaspoon	vanilla extract
1 tablespoon	baking powder
Topping:
12 ounce package	frozen raspberries, thawed
3 tablespoons	granulated sugar
1 tablespoon	cornstarch

Preparation Instructions:
1. Preheat oven to 375 degrees. Grease and flour 9 inch fluted or plain 8 1/2 inch tube pan.
2. Cream butter and sugar. Add egg yolks. Gradually add half and half stirring constantly. Mixture will look curdled.
3. Fold in crumbs and vanilla. Sprinkle with baking powder. Stir to blend well.
4. Beat egg whites until stiff. Fold into batter.
5. Pour batter into cake pan.
6. Bake at 375 degrees 35 to 40 minutes for Bundt, 50 minutes for tube, until center is firm.
7. For topping, stir in raspberries and juice in saucepan. Combine with sugar and cornstarch. Cook and stir until the mixture thickens, about 5 minutes. Set aside to cool slightly.
8. Remove cake from oven when done. Cool 5 minutes.
9. Slice pieces from pan. Serve topped with raspberries.
Tips: You can serve this cake with sour cream, scoops of whipped cream or vanilla ice cream.
Per serving: 413 calories; 5.1 g protein; 18.3 g fat; 60.5 g carbohydrates; 416 mg sodium.

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