Serves: 12
Total Calories: 494
1. Finely crush crackers. In medium bowl stir together graham crumbs, baking soda and salt. Set aside.
2. In large mixing bowl beat granulated sugar and shortening on medium speed of electric mixer until combined. Add egg yolks. Beat until light and fluffy. Alternately add crumb mixutre and milk to beaten mixture, mixing until just combined after each addition. Stir in walnuts.
3. Using clean small mixing bowl and clean beaters, beat egg whites on high speed of electric mixer until stiff peaks form. Fold into beaten mixture.
4. Spread in two 9-inch round baking pans coated with nonstick cooking spray. Bake at 350°F about 30 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Cool completely.
5. In small mixing bowl beat cream cheese and butter on medium speed of electric mixer until fluffy. Beat in vanilla. Gradually add powdered sugar, beating until well combined.
6. Fill between layers and frost top and sides of cake with cream cheese mixture. Garnish as desired.
*NOTE: Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.
**NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Graham Cracker Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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