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RECIPE
12 INGREDIENTS 6 STEPS 50min

Betty's Graham Cracker Cake

4.3
3 Ratings
This Graham Cracker Cake came from Relish Magazine. It is a great cake for fall, combining the flavor of graham crackers and Biscoff cookies. You may sprinkle turbinado sugar and sea salt on top for a crunchy sweet-salty taste. Serve with lemon sorbet, ice cream or frozen yogurt.
Betty's Graham Cracker Cake Recipe | SideChef
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This Graham Cracker Cake came from Relish Magazine. It is a great cake for fall, combining the flavor of graham crackers and Biscoff cookies. You may sprinkle turbinado sugar and sea salt on top for a crunchy sweet-salty taste. Serve with lemon sorbet, ice cream or frozen yogurt.
I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
https://www.youtube.com/user/bettyskitchen
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I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.
https://www.youtube.com/user/bettyskitchen
50min
Total Time
$1.85
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1/3 cup
Butter , melted
1 cup
Brown Sugar , lightly packed
3/4 cup
Graham Cracker Crumbs
3/4 cup
Digestive Biscuits , crumbled
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
1 cup
Buttermilk
1/2 tsp
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
652
FAT
28.9 g
PROTEIN
9.6 g
CARBS
94.0 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C). Coat a deep 9-inch cake pan or 9-inch springform pan with cooking spray.
Step 2
Combine Butter (1/3 cup) and Brown Sugar (1 cup) in a mixing bowl. Beat with a mixer until fluffy. Beat in Eggs (2) , one at a time, until well blended.
Step 3
Combine Graham Cracker Crumbs (3/4 cup) , Digestive Biscuits (3/4 cup) , Whole Wheat Flour (1/2 cup) , Baking Powder (1 tsp) , Baking Soda (1/2 tsp) and Salt (1/2 tsp) . Add crumb mixture to butter mixture, alternately with Buttermilk (1 cup) , beating until well blended.
Step 4
Scrape batter into prepared pan. Lightly tap against the counter to release air. Sprinkle top with Raw Cane Sugar (1/2 tsp) and Sea Salt (1/2 tsp) , if using.
Step 5
Bake 40 minutes, or until a wooden pick inserted in center comes out clean.
Step 6
Let cool on a wire rack 10 minutes. Remove from pan and let cool completely. Serve and enjoy!

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Nutrition Per Serving
Calories
652
% Daily Value*
Fat
28.9 g
37%
Saturated Fat
15.8 g
79%
Trans Fat
0.0 g
--
Cholesterol
146.3 mg
49%
Carbohydrates
94.0 g
34%
Fiber
3.3 g
12%
Sugars
65.3 g
--
Protein
9.6 g
19%
Sodium
1088.1 mg
47%
Vitamin D
1.3 µg
6%
Calcium
124.7 mg
10%
Iron
2.2 mg
12%
Potassium
192.9 mg
4%
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