ven to 350 degrees. Combine graham cracker crumbs, flour, and baking powder
Whip cream until thick.
Mix chocolate with cream.
Place a layer of graham cracker on the bottom of a medium size pan.
Place layer of cream mixture on top of bottom layer of gram.
Build your cake from there, ending in cream mixture.
Refrigerate over night. Keep Refrigerated.
Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
Blend on medium speed for 3-5 minutes with electric mixer.
Stir in nuts by hand.
Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
Bake at 350 degrees for 35-45 minutes.
Frost only when completely cool.
Cream butter and sugar.
Add eggs and beat well.
Add graham cracker crumbs and baking powder.
Beat well.
Add milk, vanilla, coconut, pineapple and nuts.
Beat until blended.
Pour into 2 buttered 9-inch cake pans.
Cake comes out of pans easier if waxed paper is used on bottom.
Bake 35 to 40 minutes at 350\u00b0.
Frost cake with brown sugar frosting.
Into large mixing bowl, cream butter, eggs, vanilla and milk. Add baking powder, salt, graham cracker crumbs, sugar, drained pineapple, coconut and walnuts.
Mix together for about 2 minutes. Pour into a greased and floured tube pan.
Bake in oven at 350\u00b0 for 1 hour and 15 minutes.
Cake will be very moist.
Beat together margarine, sugar, eggs and vanilla. Stir in the graham cracker crumbs, baking powder, milk and chopped nuts. Pour into a 13 x 9-inch greased and floured baking pan. Bake in a preheated 350\u00b0 oven for 30 minutes.
Mix margarine, sugar and eggs together.
Add baking powder. Mix together.
Add coconut, pineapple, cherries and pecans.
Mix good, then add graham cracker crumbs and milk.
Mix until all ingredients are moist.
Pour into a tube pan. Bake at 350\u00b0 for 1 hour and 15 minutes.
Mix margarine and sugar well.
Add egg one at a time.
In separate bowl, mix flour, coconut, graham cracker crumbs, baking powder and salt together.
Add alternately with milk.
Add nuts and raisins.
Bake in greased tube pan at 325\u00b0 for 1 hour and 15 minutes.
Cream margarine, sugar and vanilla.
Beat and add eggs, one at a\ttime.
Add graham cracker crumbs and baking powder, which has been
mixed
with
milk.
Bake
at 350\u00b0 for 25 to 30 minutes.
Melt marshmallows in microwave oven and pour over graham cracker crumbs.
Mix raisins, nuts and milk in thoroughly.
Put in loaf pan.
Eat.
ith a knife. Combine flour, graham cracker crumbs, baking powder, baking soda
o combine; set cake batter aside.
Place graham cracker crumbs, remaining 1
Preheat the oven to 375\u00b0. In the bowl of a food processor fitted with the metal blade, process the graham crackers and sugar to fine crumbs. With the motor running, add the butter and process until the crumbs are moist and stick together. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake in the center of the oven for 8 minutes or until the edges are slightly brown. Makes a single 9-inch crust.
Grease a 8\" x 8\" pan. Over \"low\" heat, combine chocolate and evaporated milk until chocolate melts (stir occasionally).
Add sugar and salt. Cook to a \"soft ball stage\", 240* on a candy thermometer.
Remove from heat and add the butter.
Cool slightly, then add the marshmallows, graham cracker crumbs, nuts and vanilla mixing well.
Press into prepared pan. Refrigerate overnight, then cut into 1\" pieces.
In large bowl, combine milk and water.
Add pudding mix and beat well.
Chill 10 minutes.
Fold in whipped cream.
Spoon into a glass serving bowl in layers.
First add pudding, then graham cracker crumbs, then pudding.
Add bananas on top of crumbs and pudding.
br>Mix baking powder with graham cracker crumbs; add to creamed mixture
f the egg whites into graham cracker mixture to lighten; fold in
br>Spray a 9x9-inch cake pan with non-stick spray
Grease and flour 2 (9-inch) cake pans.
Preheat oven to 350\u00b0. Beat egg whites until stiff; set aside.
Blend shortening and sugar.
Add egg yolks, vanilla and milk.
Add graham cracker crumbs and baking powder, then walnuts.
Fold egg whites into batter.
Pour evenly into pans and bake at 350\u00b0 for 25 to 30 minutes or until cake springs back when lightly touched.
Let cake cool and then frost.
atient, it takes time. Mix graham cracker crumbs with flour and baking