Graham Cracker Cake with Butter Cream Frosting

Ingredients1/2 cup butter1 cup sugar3 egg yolks3 cups graham cracker crumbs3 teaspoons baking powder1 cup milk1 teaspoon vanilla3 egg whites, stiffly beaten

Directions* Preheat oven to 375 degrees.* Cream butter and sugar; add egg yolks and beat well.* Combine graham cracker crumbs and baking powder; add to butter and sugar mixture, alternately, with milk and vanilla, starting and finishing with graham cracker crumbs.* Fold in 3 stiffly beaten egg whites.* Pour mixture in two greased and floured 9-inch round cake pans. Bake 30 to 35 minutes at 375 degrees or until a toothpick put in the middle comes out clean.* Cool completely before frosting and assembling layer cakes.* Note: You can also use a greased and floured 9-by-13-inch pan for this recipe.* Serves into either 12 slices or 20 squares, depending on pan(s) used.

Butter Cream Frosting

Ingredients1/2 cup vegetable shortening1/2 cup butter, softened1 teaspoon vanilla extract4 cups sifted confectioners' sugar (about 1 pound)2 tablespoons milk3 tablespoons light corn syrup (for thinner icing)

Directions* Cream butter and shortening with electric mixer.

* Add vanilla and gradually add sugar one cup at a time, while beating well on medium speed.* Scrape sides and bottom of the bowl often. When all sugar has been combined, the icing will appear dry.* Add milk and beat at medium speed until light and fluffy. For thinner icing, add corn syrup.* Keep icing covered with a cloth until ready to use.* Icing can be stored in an airtight container in the refrigerator for 2 weeks. Re-whip before using.* Makes 3 cups.