Graham Cracker Cake I

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans. (5 minutes)

Recipe View Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt in a medium bowl. Whisk to ensure even distribution. (3 minutes)

Recipe View In a large bowl, cream the butter and the light brown sugar until light and fluffy, about 3-5 minutes. Slowly beat in the egg yolks, one at a time, incorporating each fully before adding the next. Stir in the vanilla extract. (8 minutes)

Recipe View Alternately add the milk and the crumb mixture to the butter mixture, beginning and ending with the crumb mixture. Beat on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View In a separate clean, dry bowl, beat the egg whites until foamy. Gradually add the sugar, beating until soft peaks form. (5 minutes)

Recipe View Gently fold the egg whites into the graham cracker batter in two additions, being careful not to deflate the whites. Pour the batter evenly into the prepared pans. (5 minutes)

Recipe View Bake for 25 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in the pans on a wire rack for about 10 minutes, then invert onto the rack to cool completely. (35 minutes)

Recipe View To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoons of sugar until it turns golden brown and caramelized. Watch carefully to prevent burning. (8 minutes)

Recipe View Remove from heat, and add 4 tablespoons of the butter; swirl to combine. Whisk in the dark brown sugar, and place back on the heat. (3 minutes)

Recipe View Bring to a boil, stirring constantly. Add the cream, and bring back to a boil. Boil for 1 minute, stirring continuously. Remove caramel from heat and let it cool slightly. (5 minutes)

Recipe View Place the confectioners' sugar in a large bowl. Using an electric mixer on medium speed, slowly drizzle in the warm caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. (8 minutes)

Recipe View Add the remaining 1 1/4 cups butter, 1 tablespoon at a time, beating well after each addition. Beat until the frosting is smooth and creamy. Chill frosting until ready to ice the cake. (10 minutes)

Recipe View Once the cake layers are completely cooled, frost the top of one layer with a generous amount of caramel frosting. Top with the second layer, and frost the entire cake. Press the chopped pecans into the sides of the cake for a beautiful finish. (15 minutes)