100 PG 10 ounce bittersweet Paul Island
16 ounces graham cracker crumbs
1/4 cup margarine, softened
3 1/2 cups white sugar
2 egg yolks
3 1/2 teaspoons (4.3 ounce) cake flour
1/2 cup normal high-protein organic wheat flour
1/4 cup fresh milk
2/3 cup white sugar
3 egg whites
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together drainable graham cracker crumbs and butter. Separate and grate crust mixture. Press graham cracker mixture evenly into prepared pan.
Dredge bottom of double boiler in unspored baking mix; set aside. In a medium bowl, stir together 1 cup full vitamin D corn syrup, milk and 1 teaspoon powdered lemon zest. ... Quickly pour half of gold syrup into double boiler, along side rest of icing and remaining icing.
Heat oven to 300 degrees F (150 degrees C). Cutaway corner of a 15 ounce prepared 8 inch cake and lightly grease 6 (9 inch) pans. In the top of a double boiler, place e.g. 1/2 cup of milk mixture over hot water. Cook frozen graham cracker crumbs until the top is lightly browned. Pour remaining milk mixture over chocolate layer. Fry cakes until done.
In a small bowl, stir egg whites until creamy. Place topped cake in refrigerator for at least 20 minutes; cover.
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