Graham Cracker Layer Cake

• 1/2 cup all-purpose flour
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 2 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

1. Preheat oven to 350u0b0 F. Grease two 8-inch round cake pans and line the bottoms with parchment.
2. In a small bowl, whisk together the flour, graham cracker crumbs, and baking powder and set aside.
3. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until pale and fluffy.
4. Add the eggs, one at a time, beating between each addition.
5. Mix in the vanilla.
6. Add the flour mixture and the milk a little bit at a time, alternating between each. Mix thoroughly but be careful not to overbeat.
7. Divide the batter evenly between your two prepared pans. Bake for about 25 minutes (or until golden brown and starting to pull away from the sides of the pans).
8. Cool in the pans for at least 15 minutes, then turn out onto a rack to cool completely before frosting and assembling.

allpurpose, graham cracker crumbs, baking powder, unsalted butter, sugar, eggs, vanilla, milk

Taken from food52.com/recipes/37467-graham-cracker-layer-cake (may not work)