Graham Cracker Cake Recipe

Name: Graham Cracker Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. sugar; 1/2 c. firmly packed brown sugar; 1/4 c. plus 1 Tbsp. margarine, softened; 3 egg whites; 1 tsp. vanilla extract; 1 1/2 c. graham cracker crumbs; 1/2 c. whole wheat flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1 c. nonfat buttermilk

Servings: persons

1/2 c. sugar
1/2 c. firmly packed brown sugar
1/4 c. plus 1 Tbsp. margarine, softened
3 egg whites
1 tsp. vanilla extract
1 1/2 c. graham cracker crumbs
1/2 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. nonfat buttermilk

1
Cream sugars and margarine at medium speed of electric mixer until light and fluffy.
2
Add egg whites and vanilla; beat well. Combine crumbs and next 4 ingredients.
3
Stir well.
4
With mixer running at low speed, add to creamed mixture alternately with buttermilk, beginning and ending with crumb mixture.
5
Spoon batter into a 9-inch square baking pan coated with cooking spray.
6
Bake at 350u00b0
7
for 35 minutes.
8
Cool 10 minutes in pan on wire rack. Yields 12 servings.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. sugar, 1/2 c. firmly packed brown sugar, 1/4 c. plus 1 Tbsp. margarine, softened, 3 egg whites, and more.

Yes, Graham Cracker Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Graham Cracker Cake

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