Quick Graham Cracker Cake Recipe

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Quick Graham Cracker Cake Recipe

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Imagine two food favorites—graham crackers and whipped cream—in one wonderful cake. The results are heavenly!
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1-1/4 cups graham cracker crumbs, divided
  • 1 package white cake mix (regular size)
  • 2 tablespoons sugar
  • 1-1/2 cups water
  • 2 large egg whites
  • 4 tablespoons canola oil
  • 1 pint heavy whipping cream or 1 carton (12 ounces) frozen whipped topping, thawed

Directions

Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes.
Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time. Yield: 16-20 servings.
Originally published as Quick Graham Cracker Cake in Grandma's Great Desserts Cookbook 1992, p95

Nutritional Facts

1 slice: 244 calories, 15g fat (7g saturated fat), 33mg cholesterol, 210mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 1-1/4 cups graham cracker crumbs, divided
  • 1 package white cake mix (regular size)
  • 2 tablespoons sugar
  • 1-1/2 cups water
  • 2 large egg whites
  • 4 tablespoons canola oil
  • 1 pint heavy whipping cream or 1 carton (12 ounces) frozen whipped topping, thawed
  1. Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes.
  2. Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely.
  3. Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time. Yield: 16-20 servings.
Originally published as Quick Graham Cracker Cake in Grandma's Great Desserts Cookbook 1992, p95

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