Graham Cracker Cake I Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.

Combine the crumbs 1/2 cup pecans flour baking powder and salt.

In a large bowl cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.

Beat the egg whites in a bowl until foamy. Add the sugar slowly and beat to soft peaks. Fold into the crumb batter and pour into the pans.

Bake for 25 minutes or until a tester comes out clean. Cool in the pans on a rack about 10 minutes then invert and cool completely.

To Make Frosting: In a saucepan over medium heat melt the 2 tablespoon sugar until it turns golden. Remove from heat and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar and place back on the heat. Bring to a boil stirring all the time. Add the cream and bring back to a boil. Boil 1 minute and remove caramel from heat.

Place the confectioners' sugar in a large bowl and mixing on medium speed slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm about 5 minutes. Add the remaining 1 1/4 cups butter 1 tablespoon at a time. Beat until smooth and chill frosting until ready to ice the cake. Frost the cake and press the pecans into the sides.