|Written By Administrator|
This recipe was submitted by Dae Thompson in the May 15th, 2008 issue of the Atlanta Constitution. Dae stressed that there is no flour in this recipe! Dae also recommends buying whole graham crackers and grinding them up in a food processor or blender. I love the splendor and richness of this dessert. Enjoy!
Hawaiian Wedding Cake
Makes 15 Servings
1 (14.4 ounce) box graham cracker plus 1/2 cup graham cracker crumbs
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 teaspoons baking powder
1 cup chopped walnuts or pecans
1 (3 1/2-ounce) can sweetened shredded coconut or 1 packed cup
1 cup milk
1 (20-ounce) can crushed pineapple, well drained
For Cream Cheese Frosting:
1 (8-ounce) package cold cream cheese (don't need to remove from refrigerator before using)
5 tablespoons butter, softened
2 teaspoons vanilla extract
2 cups confectioner's sugar, sifted
To Prepare Cake:
1. Preheat oven to 375 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. In a food processor, crush graham crackers into crumbs and combine with 1/2 cup crumbs. Set aside.
2. In a large mixing bowl with an electric mixer, cream butter and sugar until well blended. Add eggs, one at a time, and mix well after each addition. Scrape down sides of bowl, if necessary.
3. Combine baking powder, nuts, coconut and crumbs and gradually add to sugar mixture. Slowly add milk and pineapple. batter will look curdled.
4. Pour down into prepared pan, smoothing top. Bake for 25 to 35 minutes, or until firm to the touch. Cool slightly in pan before turning out onto a rack to cool completely.
To Prepare The Frosting:
1. While cake is cooling, beat cream cheese, butter and vanilla until combined.
2. Gradually add sugar. Continue to add more sifted confectioner's sugar until you reach a consistency and sweetness that fits your taste.
3. Frost when cake has cooled completely.
Calories: 524 calories (percent of calories from fat, 56);
Saturated Fat: 17g;
Cholesterol: 132 ml;