graham cracker cake i

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 3/4 cup ground pecans
• 1/2 cup cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 3 egg yolks, room temperature
• 2 teaspoons vanilla extract
• 1 cup milk, lukewarm
• 3 egg whites, room temperature
• 1/4 cup sugar
• 2 tablespoons sugar
• 1 1/2 cups unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1/2 cup heavy whipping cream
• 3/4 cup confectioners' sugar
• 1/2 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and line with parchment two 9 inch round pans.
• combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• in a large bowl, cream the butter and the light brown sugar until fluffy. slowly beat in the egg yolks, one at a time. stir in the vanilla. alternately add the milk and the crumb mixture while beating on low.
• beat the egg whites in a bowl until foamy. add the sugar slowly, and beat to soft peaks. fold into the crumb batter, and pour into the pans.
• bake for 25 minutes, or until a tester comes out clean. cool in the pans on a rack about 10 minutes, then invert and cool completely.
• to make frosting: in a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. remove from heat, and add 4 tablespoons of the butter; swirl. whisk in the dark brown sugar, and place back on the heat. bring to a boil, stirring all the time. add the cream, and bring back to a boil. boil 1 minute, and remove caramel from heat.
• place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. beat until the bottom of the bowl is just barely warm, about 5 minutes. add the remaining 1 1/4 cups butter, 1 tablespoon at a time. beat until smooth, and chill frosting until ready to ice the cake. frost the cake, and press the pecans into the sides.