Graham Cracker Cake

When I first began cooking, I stressed over separating the egg yolks from the egg whites. It seems silly now. I've been doing it more years than I care to admit and it comes naturally. But back then, it was sometimes a source of aggravation. Has anyone else ever had to use a spoon to get egg yolk out of the whites? And then you have to worry if the egg whites will do what they're supposed to do because of the egg yolk.

This cake sounds fascinating. It comes from another one of those old newspaper clippings, so I don't know the who or the where. I do recommend making sure the eggs are room temperature. Egg whites just do better that way when you go to beat them into stiff peaks.

 

Graham Cracker Cake

2 cups sugar
1 cup vegetable oil
4 large eggs, separated
36 graham crackers, crushed to crumbs
2 cups flour
4 teaspoons baking powder
1 cup milk

Blend sugar and vegetable oil; add egg yolks.

Mix Graham cracker crumbs, flour and baking powder together. Add dry mixture alternately with mix.

Beat egg whites until stuff, then fold into cake batter.

Pour into three 8-inch round greased and floured cake pans.

Bake at 350 degrees for 30 to 40 minutes.

Frost with a light chocolate butter frosting.