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Graham Cracker Walnut Whipped Cream Caramel Cake

  • 8servings
  • 55minutes
  • 607calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D, E
MineralsCopper, Fluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 eggs

  2. 2 cups graham cracker crumbs (I crush my own)

  3. 1 cup chopped walnuts (I sometimes use pecans)

  4. 1 teaspoon baking powder

  5. 1 1/2 cups sugar

  6. 1 teaspoon almond flavoring

  7. 2 teaspoons vanilla

  8. caramel sauce

  9. 1 cup sugar

  10. 2 tablespoons flour

  11. 1/2 cup butter

  12. 1 beaten egg

  13. 1/4 cup orange juice

  14. 1 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Separate eggs.

  2. Beat yolks til thick; add sugar, baking powder and flavorings. Beat egg whites stiff. Fold into yolks. Fold in crackers and nuts.

  3. Pour into two ungreased spring-form pans or 2 9" cake pans lined with wax paper. {this is what I do] Bake 30 minutes at 325° Cool. Whip two cartons real real cream[0ne pint] Frost cooled cake with whipped cream.

  4. Refrigerate 4 hours.

  5. Directions for Caramel Sauce.

  6. Mix all ingredients for sauce together and cook on med. to low heat until smooth and thick. Cool and drizzle over cake.

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