Graham Cracker Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, combine the graham cracker crumbs, flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the graham cracker mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

6. Divide the batter evenly between the prepared cake pans.

7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. In a chilled mixing bowl, whip the heavy cream until it begins to thicken.

10. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

11. Once the cakes have cooled, place one layer on a serving plate. Spread a layer of frosting on top.

12. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

13. Sprinkle graham cracker crumbs over the top of the cake for a decorative touch.

14. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.