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“Recipe from Penzey's.”
READY IN:
55mins
SERVES:
20-24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°.
  2. Grease and flour a 9x13x2-inch glass baking pan.
  3. Pour crushed graham crackers into a bowl.
  4. Separate the egg yolks. (Reserve the egg whites for another recipe.)
  5. With a mixer, cream the butter and sugar on high until well blended. Reduce speed to low, add egg yolks, vanilla and cinnamon. Blend well to combine.
  6. Sprinkle flour and baking powder into bowl w/graham cracker crumbs. With mixer on low, alternate adding crackers and milk in 1/3’s. Start with graham crackers, end w/milk. The batter is fairly dry, so make sure it is well mixed.
  7. If you’re using nuts, add them at this point by hand, stirring gently ino the batter.
  8. Spoon the batter into the pan, smoothing toward the edges.
  9. Bake for 40-45 minute The cake will pull away from the edges of the pan when it is done, and the middle will be springy to the touch.
  10. Remove from oven, let cool completely, then dust w/powdered sugar or frost and cut into serving squares.

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