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Graham Cracker Layer Cake

Helen Steiner Rubinow's daughters' favorite dessert was Graham Cracker Cake With Mocha Icing. The recipe was in the notebook. Details have been added for clarity.

10 sheets graham crackers
1 cup milk
1 cup butter
1 cup sugar
2 eggs
1 cup flour
2 teaspoons baking powder

Grease and flour two 9-inch round cake pans. Break up crackers, place in bowl and soak them in the milk. Mix butter and sugar, add beaten eggs. Mix together flour and baking powder and add to wet ingredients. Add cracker mixture (along with any milk in the bowl) and mix thoroughly.

Pour batter into pan. Bake at 350 degrees for 20 to 25 minutes. Let cool. Frost the top of one layer with boiled icing and then stack second layer on top. Ice the top and sides of the cake.

Boiled Icing

One teaspoon vanilla is often added to boiled icing. To create the mocha flavor Steiner preferred, dissolve 1 to 2 tablespoons cocoa powder in 3 tablespoons of strong coffee and mix into the finished icing.

1 cup sugar
1/2 cup water
2 egg whites

Stir sugar into water until dissolved. Bring sugar water to a boil and cook covered, without stirring, for about 3 minutes. Boil until syrup forms a thread 2 inches long.

In a large bowl, beat egg whites until stiff. Slowly add syrup to the egg whites, beating eggs constantly. Add flavorings, if using.

Thursday, May 09, 2002

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