What a summer it has been. I haven’t spent much time baking lately. But the kids are back in school and now it's just me and the baby at home all day long!! It's like a mini vacation 😉
We are now back into a regular routine and I can start working on blog content again. I have joined up again with a bunch of awesome and talented food bloggers for a recipe swap. I've been paired with Jamie over at Fizldizl.com. I've loved getting to know Jamie over the past year! We share a lot in common. We both love Jesus, are momma's and love to bake. I love the heart she has for their community. We need more people like her in the world!!
I was excited to browse her recipes and found one I couldn't wait to try. It was a vintage Graham Cracker cake!! I hear graham crackers and I think s'mores. And you can never go wrong with that.
I didn't stray to far from the original recipe. The one change I did make was the filling. The recipe calls for a more custard type filling or vanilla pudding. I am not normally a fan of either. So, I thought I would run with the s'more idea and substitute it for chocolate pudding! You can find the original recipe here!
Vintage Graham Cracker Cake
1 boxed of Grahams
⅔ cup all purpose unbleached flour or whole wheat flour (i used AP)
2½ tsp baking powder
½ tsp salt
3 eggs separated
1 cup sugar
1 tsp vanilla
¾ cup milk
½ cup butter
1¼ cup whipping cream
1 TBSP honey
Chocolate instant pudding
Prepare (2) 8" round baking pans with butter and flour. Cut wax or parchment paper to fit the bottom of both pans.
Finely grind the package of graham crackers
Beat egg whites until stiff - set aside to fold into batter later
Cream: ½ cup butter and 1 cup sugar
Add: 3 egg yolks beaten until light and fluffy and ¾ cup milk & vanilla
Add: finely ground graham crackers
Add: baking powder, salt & flour
Once combined carefully fold in egg whites by hand.
Bake at 350 degrees for about 30 minutes
Prepare the pudding according to the package
Beat cream with the honey until light and fluffy, top the cake with the whipped cream
Once the cakes are cool, assemble the cakes with the pudding in the middle and the whipped cream on top!