Delicate Graham Cracker Cake
- 20 squares graham crackers, finely crushed (about 1-1/2 cups crumbs)
- 1/2 cup flour
- 2-1/2 tsp. CALUMET Baking Powder
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 3/4 cup milk
- 1 can (16 oz.) ready-to-spread vanilla frosting
- Preheat oven to 350F.
- Blend cracker crumbs, flour and baking powder in small bowl; set aside.
- Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Stir in vanilla.
- Alternately add flour mixture and milk, beating well after each addition.
- Divide batter into 2 well-greased 8-inch round cake pans.
- Bake 25 minutes or until toothpick inserted in center comes out clean.
- Cool in pans on wire rack 15 minutes.
- Remove from pans; cool completely on wire rack.
- Frost cake.
crackers, flour, baking powder, butter, sugar, eggs, vanilla, milk, ready
Taken from www.kraftrecipes.com/recipes/delicate-graham-cracker-cake-53727.aspx (may not work)