|Graham cracker cake|
|Adapted by Glenn Powell from vanilla wafer cake, AJC|
|shortening & flour ,||for the pan|
|12||ounces||graham cracker crumbs ,||by weight (not 12 liquid ounces)|
|1 1/2||cups||chopped roasted pecans|
Grease and flour a 10-inch tube pan and set aside. Preheat oven to 300 degrees.
In a mixing bowl, cream margarine and sugar. Add eggs, one at a time, beating well after adding each. Add graham cracker crumbs alternately with milk. Stir in coconut and nuts. Pour into prepared pan. Bake 1 1/2 hours. Cool in pan 15 minutes before removing from pan to finish cooling on wire rack.
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