Graham cracker cake with maple cream cheese frosting

Posted at: 10/12/2012 8:35 AM
Updated at: 10/12/2012 8:57 AM

Debra Chase shows off her graham cracker cake with maple cream cheese frosting that won Top Dessert at the New Mexico State Fair.


Graham Cracker Cake with Maple Cream Cheese Frosting

1-1/4 cups whole milk
1/4 cup Karo Dark Corn Syrup
4 cups graham cracker crumbs, freshly ground
2 tablespoons flour (adjustment for high altitude only)
1-1/4 teaspoon ground cinnamon
5 extra large eggs, separated
1-1/2 sticks butter, unsalted and softened
1-3/4 cups sugar
2 teaspoons vanilla
1 tablespoon baking powder (adjustment for high altitude use 3/4 tablespoon)
2 cups walnuts, coarsely chopped (pecans work as well)

1.    Preheat oven to 350 degrees F.
2.    Cut parchment paper to line the bottom of two 9-inch cake pans.
3.    Whisk together milk and Karo dark corn syrup. Combine graham crackers, flour and cinnamon. Add Karo mixture. Mix and let stand for 30 minutes.
4.    Beat egg whites on high speed until soft peaks form. Set aside in a separate bowl.
5.    Cream together butter and sugar on medium high speed.
6.    On low to medium speed add vanilla and lightly whisked egg yolks. Add graham cracker mixture and baking powder. Then fold in egg whites. Add nuts.
7.    Put slightly more mixture in the pan for the top layer of the cake. Generally divide the prepared batter between the two baking pans.
8.    Bake for 40 to 45 minutes.
9.    Toothpick or cake tester will come out clean when cake is done. Let cool at least 8 minutes before removing from the pan. Cool cake completely before frosting.

Butter Maple Cream Cheese Frosting

1 cup butter, unsalted and softened
1/2 cup brown sugar
3-1/2 cups confectioners’ sugar
2 (8 ounce) packages cream cheese
1/4 teaspoon maple flavoring
2 teaspoons Karo Dark Corn Syrup
1/2 cup medium chopped walnuts (or pecans)
1.    On medium-high speed beat butter and sugars, continue beating, add cream cheese, 1/4 block at a time.
2.    Add maple flavoring and Karo dark corn syrup. Beat until fluffy. Add additional confectioners’ sugar if frosting is not your desired consistency.
3.    Set aside 1-1/4 cups frosting and mix with nuts.
4.    Using frosting without nuts, frost top of lower cake and place top layer in place. Frost sides and lightly stroke frosting up the sides of the cake.
5.    Using nut/frosting mixture, frost top of cake carefully to preserve separation of plain and nutty frostings.



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