>From the Homestyle Recipes website...


Graham Cracker Cake
1/2 cup butter or margarine
1 cup sugar
2 eggs, separated
24 graham crackers, crushed
2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract
1/2 cup chopped nuts
Sweetened ship cream, optional


1 can (8 oz.) crushed pineapple
1 cup sugar
1 Tbs. cornstarch, mixed with 1 tsp. water.

Cream butter with sugar. Stir in egg yolks, one at a time, beating well.

In separate bowl, combine cracker crumbs with baking powder.

Beat milk and vanilla into butter mixture. Stir in crumb mixture and nuts. Fold 
in stiffly beaten egg whites.

Spread batter into an 8-inch square greased cake pan. Bake at 300 degrees for 
45 minutes or until inserted toothpick comes out clean.

Prepare sauce by boiling together crushed pineapple and sugar for 10 minutes. 
For thicker sauce, stir in cornstarch mixed with 1 tsp. water and cook 2 to 3 
minutes longer.

Pour sauce over hot cake. Garnish with sweetened whipped cream, if desired.

For a novel cake that substitutes graham cracker crumbs for flour, try this 
pineapple laden cake for your next dessert.
Rhonda G in Missouri
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