Daisy Mae's Delight

By annekeeney

Ingredients

• FROSTING:
• 3 1/2 c. finely ground graham crackers
• (21-24 whole graham crackers)
• 1 1/2 c. milk
• 1 t. ground cinnamon
• 5 lg. eggs, separated
• 1 1/2 t. vanilla
• 12 T. unsalted butter
• 1 1/2 c. sugar
• 1 T. baking powder
• 1 1/2 c. walnuts, chopped
• 16 T. unsalted butter, softened
• 4 c. confectioners' sugar
• 16 oz. cream cheese, cut into 8 pieces, softened
• 1 1/2 t. vanilla extract
• pinch of salt

Preparation

Step 1

1. FOR THE CAKE: Adjust an oven rack to the middle position and heat the oven to 350. Grease and flour two 9" cake pans. Combine the graham cracker crumbs, milk, and cinnamon in a medium bowl and let sit until the milk is absorbed, about 15 minutes. Whisk the egg yolks and vanilla in a small bowl.

2. With an electric mixer on med-hi speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on med-hi speed until fluffy about 2 minutes. Reduce the speed to medium and add the egg yolk mixture, mixing until incorporated, about 30 seconds. Add the crumb mixture and baking powder and beat until combined. Using a rubber spatula, fold in the walnuts and egg whites. Divide the butter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, 30-40 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto a rack to cool completely, at least 30 mins.

3. FOR THE FROSTING: With and electric mixer on med-hi speed, beat the butter and confectioners' sugar together until fluffy, about 20 minutes. Add the cream cheese, one piece at a time, and beat until incorporated. Beat in the vanilla and salt.

4. Spread about 2 c. frosting on one cake layer. Top with the second cake layer. Top with the second cake layer and spread the top and sides of the cake with the remaining frosting. Serve. (The cake can be refrigerated for up to 3 days).