CHOCOLATE MARSHMALLOW GRAHAM CRACKER COOKIES RECIPES

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GRAHAM CRACKER CAKE I RECIPE | ALLRECIPES



Graham Cracker Cake I Recipe | Allrecipes image

Why this isn't as popular as it once was, I will never know.

Provided by Kevin Ryan

Categories     Cake Recipes

Yield 1 - 9 inch layer cake

Number Of Ingredients 18

2 cups graham cracker crumbs
¾ cup ground pecans
½ cup cake flour
2 teaspoons baking powder
¼ 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
¼ cup white sugar
2 tablespoons white sugar
1 ½ cups unsalted butter, softened
½ cup packed dark brown sugar
½ cup heavy whipping cream
¾ cup confectioners' sugar
½ cup chopped pecans

Steps:

  • 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.

Nutrition Facts : Calories 709.3 calories, CarbohydrateContent 59.2 g, CholesterolContent 168.1 mg, FatContent 52 g, FiberContent 1.4 g, ProteinContent 5.2 g, SaturatedFatContent 28.1 g, SodiumContent 255.5 mg, SugarContent 46.2 g

MARSHMALLOW BUTTERCREAM FROSTING RECIPE | ALLRECIPES



Marshmallow Buttercream Frosting Recipe | Allrecipes image

Perfect for any cake!

Provided by Staci Lambert

Categories     White Frosting

Total Time 15 minutes

Prep Time 15 minutes

Yield 5 cups

Number Of Ingredients 4

2 cups butter, softened
2 ½ cups confectioners' sugar
1 teaspoon almond extract
1 (13 ounce) jar marshmallow creme

Steps:

  • Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.n

Nutrition Facts : Calories 708.7 calories, CarbohydrateContent 75.3 g, CholesterolContent 122 mg, FatContent 46.2 g, ProteinContent 0.8 g, SaturatedFatContent 29.2 g, SodiumContent 364 mg, SugarContent 59.9 g

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