14 graham crackers
2 cups evaporated milk
1/4 cup white sugar
1 egg
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 tablespoons corn syrup
1 cup milk
2 tablespoons white sugar
2 teaspoons maple syrup
2 eggs
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large microwave-safe bowl, microwave 4 graham crackers for 8 minutes on HIGH (100%) power. Remove from microwave and place on a counter.
In a large microwave-safe bowl, microwave 2 cups evaporated milk, stirring occasionally, for 3 minutes. Remove from microwave and place in warm bowl.
Stir corn syrup, maple syrup, eggs and 1 teaspoon vanilla extract into the milk until just blended; stir about 2 minutes. Pour batter into prepared pan.
Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely.