Sorry I was gone for so long. Thanks to those who emailed to check up. Just kind of caught up in life as of late and then next thing you know…no blogging got done. Sorry about that. No baking got done either.
Which is why you are seeing something from WAY BACK…from 2006. Chocolate Graham Cracker Cake. I took horrible pictures of it. It was a bad lighting day in Seattle. And for whatever reason it is my MOST popular recipe on Pinterest. Like CRAZY popular. I am stumped. Truly I am. I mean I remember it being a tasty cake but it was also 7 years ago. Which makes it extra fun when people email about it and ask questions. Oddly enough I don’t recall all the details of what I made 7 years ago. I don’t remember all the details of what I made 7 days ago. 😛
It has truly been an odd week…especially for weather. We went from super-hot to lightning storms…which I know it rains a lot in this area but lightning and thunder are unusual for us. So unusual it delayed the Seahawks game…which I wasn’t watching thanks to preseason hockey be aired.
This weekend coming up is the IFBC (International Food Bloggers Conference) which is held here in Seattle this year so of course I am going. I love this conference. It’s small enough that you actually get to spend time with people. It’s food focused…which I know you are thinking duh it’s a food conference but some food conferences aren’t really about the food. I’ll be writing more about it later. If you are going I would love to meet you! So leave a comment telling me you are going and we will figure out how to at least meet and say hi in person.
On a more personal note Tuesday is the Live More Weigh Less Launch Party (and the last time I will be bringing it up). Many of you have really enjoyed getting out of your comfort zone and are loving the 28 day challenge. Some of you are interested in doing the full Mastery Program which is what I did. I think you all know that I love this program. I also want you to know that this program is not cheap. At all. I can’t say how much because they don’t reveal that until the launch party which I’m not this biggest fan of but I get. But I can say that when I was diet obsessed in my earlier years I spent at least that if not more doing WW, Atkins, South Beach, personal trainers, etc. And it really is like no other diet because it’s not. I hate the cliché but it really is a lifestyle change…not because of what you eat and you never see bread again but because you are changing your life…to lose weight. While losing weight is what a lot of people want the true purpose of the program is to get you to love you while you are getting to where you want to become. Which of course why I love this program because that is what I have been preaching for years.
Anyway if you do take the plunge I would LOVE for you to sign up through THIS LINK (the link WILL NOT work until Tuesday September 17th at 10am EST). If you do I will be upfront and tell you that I get an affiliate fee for sending you to the program. I will also say that if you cannot afford or it will put you in financial distress PLEASE do not do the program until you can afford it. Also please make sure you watch the last video that will air on Tuesday and really see if the program is right for you. Yes, clearly I suck as a salesman. But I’m honest to a fault. 🙂 But if you do want to do the program I HIGHLY suggest you sign up the first day as you get a goodie package that includes a $100 gift card to buy yourself something at Nordstrom’s as well as books that I can honestly say changed the way I view the world (for real).
That being said if you do the program note that you will be doing the program with ME. Once you sign up you are able to repeat it as many times as you like. Since I love the program so much there was no doubt I was going to go through it again. So if you are going to do it please support me and sign up through my LINK. Then email me and let me know you signed up (my email is under contact me). If you can’t do the program remember that Sarah still offers free info on her blog and of course I will continue to write about and promote positive body image for all!
Enough of that on to cake! This is unusual for the fact that it does not use flour…instead using graham crackers. It came from a Junior League Cookbook which I love and collect from whatever city I visit that has one. It’s definitely different and definitely popular. Promise to get some baking done this week and new recipes up.
- For the cake:
- 1/2 cup butter
- 1 cup sugar
- 3 eggs, seperated
- 2 cups graham cracker crumbs
- 2 tsp. baking powder
- 3 TBSP cocoa
- 1 tsp. salt
- 1 cup milk
- 1 tsp. vanilla extract
- 1/2 cup chopped nuts
- For the Chocolate Sauce:
- 1 cup Whipping cream
- 2 TBSP Sugar
- 4 oz Bittersweet chocolate, chopped
- 1 TBSP Unsalted butter
- For the cake:
- Preheat oven to 375F.
- Cream butter and add sugar and egg yolks, mixing until well combined.
- Add graham craker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well. Beat egg whites until stiff and fold into mixture.
- Pour batter into two greased and floured 9 inch round pans.
- Bake 25-30 minutes.
- Cool slightly. Turn out onto a wire rack to cool completely
- For the sauce:
- Combine the cream and sugar in a small saucepan and heat to a boil.
- Pour the hot mixture over the chocolate and butter in a medium bowl.
- Stir until completely melted and smooth.
- Strain through a fine wire mesh strainer into a serving bowl. Serve warm.
- Source: Atlanta Cooknotes by the Junior League of Atlanta, Inc 1993
Stacy | Wicked Good Kitchen says
Sorry I will miss you at IFBC, P-bods. Really wanted to meet you. Life is too crazy at this time. I’m setting my sites on IACP in Chicago, in March, instead. (It’s close to home and I’m relieved not to have to fly across the country.) Have a wonderful time!
Emily @ Life on Food says
The cake is so ooey gooey. I haven’t seen it on Pinterest but I am pinning it now!
That looks delicious! Glad you re-posted it.
This looks like a gooey, dense slice of fantastic dripping with glory. I am putting graham crackers on the list pronto. How have I not seen this on Pinterest yet? Oh, you chocolatey, fudgy wonder, you will be mine soon. 😀
Your bad food photography is still better than my best! I think I should go back and read all your old posts – that looks incredible.
This looks like a chocolatey cake that I am going to need to make.
seriously? You have an amazing way of putting a dessert together that makes a woman say “I NEED THAT”
it looks Killer delicious! That and I love your stories.
Not sure what it is either, but this looks phenomenally good!! I suspect it’s the sauce that makes it look scrumptious.
Just some questions though-from the pics it looks like there’s a crust-is that just a trick my eyes are playing on me?
Also-you put this in 2*9″ pans because it won’t fit in one or is there another reason?
@Nesya- that recipe is from 2007 I don’t remember why you put it in 2 pans…but I’m guessing because that is what the recipe asked for. Also that’s just a crust that formed during baking, not a separate crust.
Annamaria @ Bakewell Junction says
I haven’t see this cake on Pinterest but I pinned it now. I signed up for e-mails and can’t wait to get your posts as they happen. I follow on Twitter but I don’t always see all the all of them so I haven’t been seeing your posts regularly. Hope you’re having fun at the conference.
Jenny Nipper says
I am wondering if it is supposed to be 2 teaspoons of baking powder rather than tablespoons? I just made it today and the batter was amazing but it failed because it bubbled up and spilled all over bottom of the oven (which of course makes a burnt stinky mess). Should have eaten all the batter LOL.
@jenny- that’s what it says in the cookbook
Well you know I love chocolate and graham cracker crusts so I get why it’s your most popular. Oh and a special cheers & nod from me for the JL cookbook reference. They are awesome huh?
Junior League Cookbooks are the best!
Betty Vereen Hill says
Peabody, I wonder If your copy of the Junior League of Atlanta cookbook has a typo in this particular recipe. I have the cookbook, and while the Junior League version is called Mocha Graham Cracker Cake, it’s clear that it’s the recipe you adapted. The original recipe calls for 2 teaspoons of baking powder, and that would certainly solve the problem that Jenny Nipper had with the “boilover” of batter in her oven. Moreover, the Junior League recipe answers the question Nesya posed about the reason for two pans. Their recipe calls for a frosting made of heavy cream, powdered sugar, and instant coffee granules, which is used between the two layers and on the top and sides of the cake. I’m sure your Chocolate Sauce is wonderful, yet I wonder if it is an adequate amount for two layers. Your photo depicts one layer of cake with the sauce. Did you prepare only the one layer? It seems to me that baking the batter in a 13 X 9 pan would be another option that might work well with the volume of sauce in your recipe. I’m going to bake the original version and yours, using the whipped cream frosting from the original recipe, and your Chocolate Sauce for the second cake. I have a feeling both are going to be wonderful.
Betty-thanks for looking that up as I no longer own that book.
I’ll change the baking powder.
Having made this over 7 years ago I do not remember why I chose to do what I did for frosting.