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GRAHAM CRACKER CAKE WITH RASPBERRY TOPPING
Cake
2 C. graham cracker crumbs 1/2 C. butter or margarine 1 C. light brown sugar, packed 3 eggs, separated 3/4 C. half and half 1 tsp. vanilla extract 1 Tbsp. baking powder Topping: 1 package (12 ounce) frozen raspberries, thawed 3 Tbsp. granulated sugar 1 Tbsp. cornstarch
This is a fitting dessert or a delicious breakfast treat. Preheat oven to 375 degrees . Grease and flour 9-inch fluted or plain 8 1/2 inch tube pan. Cream butter and sugar. Add egg yolks. Gradually add half-and-half, stirring constantly. Mixture will look curdled. Fold in crumbs and vanilla. Sprinkle with baking powder. Stir to blend well. Beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake at 375 degrees for 35 to 45 minutes for Bundt, 50 minutes for tube pan, until center is firm. For topping, stir in raspberries and juice in saucepan. Combine with sugar and cornstarch. Cook and stir until the mixture thickens, about 5 minutes. Set aside to cool slightly. Remove cake from oven when done. Cool 5 minutes. Slice pieces from pan. Serve topped with raspberries. You can serve this cake with sour cream, scoops of whipped cream or vanilla ice cream.
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