Tony Claxton's Recipes
Graham Cracker Cake

Because of it's sweetness, the cake is best with walnuts but pecans work well too. The recipe calls for an 8x8x2" square cake pan. I used a 9x2" round, which is almost exactly the same size, and the batter nearly overflowed because the pan was so full. I also had to cook the cake almost 1 hour. Either a 9x9x2" or 10x2" pan would probably work better. The custard frosting was good, but I think cream cheese would probably be better. If you don't have a favorite cream cheese frosting recipe this one is good.


1 C - Butter or Shortening
2 C - Sugar
4 - Large Eggs (Separated)
1 t - Baking Powder
3 1/4 C - Graham Cracker Crumbs
1 t - Vanilla Extract
1 1/2 C - Milk
1 C - Chopped Walnuts
1 C - Milk
1 - Large Egg
1/2 C - Sugar
1/4 C - Sweet Butter
8 oz - Powdered Sugar

  • Preheat oven to 350°F
  • Grease and flour an 8x8x2 inch baking pan and line with parchment paper
  • Cream butter and sugar in a large bowl
  • Beat in egg yolks one at a time
  • Mix baking powder into crumbs and add to batter
  • Mix vanilla and milk and add to batter
  • Stir in walnuts
  • Beat egg whites to soft peaks and fold into batter
  • Pour batter into pan and bake 35 minutes or until a toothpick comes out clean from center of cake
  • Allow to cool to room temperature then invert onto cake plate and peel off parchment paper
  • Cook milk, egg and sugar in a heavy saucepan over low heat until thick and custardy
  • Allow to cool completely
  • Cream butter with powdered sugar
  • Slowly beat milk mixture into butter mixture until light and creamy
  • Frost cooled cake

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