Serves 8 to 10
We love Mary Partak’s recipe for Graham Cracker Cake and think it pairs perfectly with our Quick Vanilla Frosting, but you can use your favorite frosting.
| 17 | whole graham crackers , broken into rough pieces |
| 1/4 | cup all-purpose flour |
| 1 1/2 | teaspoon baking powder |
| 1/8 | teaspoon salt |
| 3/4 | cup milk , whole or low-fat |
| 1 | teaspoon vanilla extract |
| 1 | cup sugar |
| 4 | tablespoons unsalted butter , softened |
| 4 | tablespoons vegetable shortening |
| 3 | large eggs , separated |
| 4 | cups Quick Vanilla Frosting (see note) |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch cake pans. Grind graham crackers, flour, baking powder, and salt in food processor to fine crumbs. Whisk milk and vanilla in measuring cup.
2. With electric mixer on medium-high speed, beat sugar, butter, and shortening until light fluffy, about 2 minutes. Beat in egg yolks, one at a time, until combined. Reduce speed to low and add graham cracker mixture in 3 additions, alternating with 2 additions of milk mixture, until incorporated.
3. Using clean bowl and beaters, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. Whisk one-third of whites into batter, then fold in remaining whites. Pour into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto rack. Cool completely, about 2 hours.
4. When cakes are cooled, spread 2 cups frosting on 1 cake. Top with second cake and spread top and sides with remaining frosting. Serve. (Cake can be wrapped in plastic and refrigerated for 2 days.)