1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/4 cups white sugar
1 egg
2 teaspoons vanilla extract
3 1/4 cups milk
1 cup butter
3/4 cup dark corn syrup, prepared to remove water from the bottom
2 teaspoons butter, softened
1 teaspoon vanilla extract
24 graham crackers
2 cups Harvest-ready-to-spread confectioners' sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
Preheat oven to 350 F (175 C). With a large mixing bowl, cream 1 cup flour, 1/2 cup baking soda and 1/2 teaspoon baking powder. Mix in 1 cup the sugar, egg and 2 teaspoons of the milk. Gradually add the rest of the milk, mixing just until moist. Add the corn syrup while continuing to pour into the bowl. From the bowl, pour cream into the bottom of bowl. Scrape the tablespoon of butter that is left from a bowl, reserve 1 tablespoon streaked with vanilla and 7 graham crackers. stir milk/crackers into the bowl in a little cocktail-style fashion, then pour into the prepared container with the rest of 8 graham crackers. mix as needed until all of them are coated. Place baking sheets and graham crackers evenly in a 9x13 inch baking pan and gently press all of the fruit mixture evenly into the cakes.
Roast in preheats for 30 to 40 minutes. Remove from oven and sprinkle with 1 cup melted butter. Let stand 15 minutes before removing foil. Chill completely before serving. The bit I threw away the previous night was worth all the recipe's effort that I put into it.
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