Paul Newman's Graham Cracker Cake

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#35616

serves/makes:

ready in:
30-60 minutes

ingredients

1/2 cup butter or margarine
2 cups graham cracker crumbs
1 cup sugar
2 tablespoons flour
1 cup milk
2/3 tablespoon baking powder
1/4 teaspoon salt
3 eggs, separate

APRICOT WHIP
2 cups apricot pulp
2 cups heavy cream, whip
1 cup blanched almonds
2/3 tablespoon vanilla extract

directions

Cream butter and sugar, add egg yolk and beat thoroughly.

Sprinkle flour over graham crackers, add baking powder and salt. Add milk alternately. Fold in egg whites, mix lightly and add nuts.

Bake in 2 greased and floured pans for 30 minutes at 350 degrees F. Frost with apricot whip.

For Apricot Whip: Put apricots in blender to make puree, cook in juice from apricots until thickens to jam. Chill.

Fold whipped cream into jam. Add vanilla. Spread over cake. Keep refrigerated until ready to use.

added by

Cecilia, Idaho USA

nutrition data

461 calories, 32 grams fat, 40 grams carbohydrates, 7 grams protein per serving.

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