Yield
one 3-layer cake

Graham cracker crumbs displace some of the flour in this cake, giving it a slightly coarse texture that drinks in the gooey frosting.

How to Make It

Step 1

Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Stir in vanilla.

Step 2

Combine flour, graham cracker crumbs, soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended.

Step 3

Beat egg whites at high speed until soft peaks form. Gently fold beaten egg whites into batter. Pour batter into 3 greased and floured 9" round cakepans.

Step 4

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Step 5

Reserve 1 1/4 cups Peanut-Coconut Frosting. Spread remaining frosting between layers. Stir 1/2 cup whole peanuts into reserved frosting. Spread on top of cake.

Christmas with Southern Living 1996

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