Graham Cracker Cake With Buttercream Frosting

BlondieItaliana's Note:

I had this once on a stop in Georgia & fell in love with it... it was so comforting I just loved it! I made it one time nut-free by substituting white chocolate chips instead of nuts for a friend with a nut allergy - I served it as Christmas Cake for her Holiday Party & I loved it even more that way - it was sweet & decadent! I'm posting the traditional recipe though, but at least you see that substitutions are not always a bad thing :-)

• Total Time: 42 mins
• Prep Time: 7 mins
• Cook Time: 35 mins

Ingredients:

Serves: 10

Yield: 1.0 Cake

• 1 (18 1/4 ounce) package white cake mix
• 1 1/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 1 1/2 cups water
• 2 egg whites
• 3/4 cup walnuts, chopped (or pecans)
• nonstick cooking spray (Bakers Joy to prep. cake pans)

Buttercream Frosting

• 1 cup butter, softened well
• 8 cups confectioners' sugar
• 1/2 cup whole milk (or half & half)
• 2 teaspoons vanilla

Directions:

1. Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
2. Blend on medium speed for 3-5 minutes with electric mixer.
3. Stir in nuts by hand.
4. Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
5. Bake at 350 degrees for 35-45 minutes.
6. Frost only when completely cool.

Reviews

[Chef #823941]

I can't wait to make this, it looks Divine! Just made your Rainbow Cookies & everyone loved & loved them. This I'm making this weekend. I can hardly wait!