Sunday, December 12, 2010

Recipe: Graham Cracker Cake--Easily Adaptable to GF

From the Farmer's Almanac with a Wenchypoo GF twist.

GFers--Now before you see the words "graham crackers" and get bent out of shape, there are GF graham crackers on the market, or you can make your own. For those regular people not Celiac or allergic to wheat, use normal graham crackers.

One box of graham crackers
16 oz. heavy cream
8 oz. chocolate syrup

Place a mixing bowl in the freezer to chill for about 15 minutes. In the chilled mixing bowl, combine heavy cream and chocolate syrup and whisk them together until peaks form. Cover the bottom of a 9″ x 13″ baking pan with a flat layer of whole graham crackers. You may need to break off sections of a few graham crackers to match the size of the pan. Cover the graham cracker layer with about a half an inch of chocolate whipped cream. Place another flat layer of graham crackers over the whipped cream. Cover this layer with the rest of the whipped cream. Cover the pan with plastic wrap and place it into the refrigerator overnight to allow the graham crackers to soften and expand.

I plan to do this with no-bake pumpkin pie filling rather than cream and chocolate syrup, making my own "pumpkin pie torte" if you will.

Either recipe can also be made in a loaf pan, allowing for cake "slices" like meat loaf slices. Spray or paper-line loaf pan before attempting to put anything in it.


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