Dessert of the month

GRAHAM CRACKER CAKE

INGREDIENTS:

• 2 cups graham cracker crumbs • ¾ cup ground pecans • ½ cup cake flour • 2 teaspoons baking powder • ¼ teaspoon salt • 1 cup unsalted butter, softened • 1 cup packed light brown sugar • 3 egg yolks, room temperature • 2 teaspoons vanilla extract • 1 cup milk, lukewarm • 3 egg whites, room temperature • ¼ cup white sugar • 2 tablespoons white sugar • 1½ cups unsalted butter, softened • ½ cup packed dark brown sugar • ½ cup heavy whipping cream • ¾ cup confectioners’ sugar • ½ cup chopped pecans

DIRECTIONS:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch

round pans. • Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt. • In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time.

Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low. • Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks.

Fold into the crumb batter, and pour into the pans. • Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely. • To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden.

Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat • Place the confectioners’ sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes.

Add the remaining 1 1/4 cups butter, 1 tablespoon at a time.

Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

Brother Garrett Miller