As long as food products have been on the market, we’ve come to count on the recipes that are on the backs of the product’s labels or boxes. You know that they are good and reliable recipes, because they have been tested over and over again, making sure that the performance of the recipe, in addition to the taste, is reliable. Over the years, these recipes are those that consumers have come to count on and whenever a recipe is removed or replaced from the label, consumers never hesitate to let the companies know that they miss it!
That brings me to the recipe I’m passing along today, which came from the label of “Crisco” vegetable shortening from around 1953, which is for “Graham Cracker Cake” and it’s iced with “Creamy Lemon Icing”. While it was on the shortening’s label, it was also published in one of the Crisco promotional recipe booklets in the late 1940’s. Though it’s been years when it was on the label, it’s still a good recipe!
The recipe is designed to be mixed in just four minutes and then it goes into the oven. Once the cake layers are baked and have had a chance to cool, you make the lemon icing, which goes so well with the cake. When the cake is iced, you can decorate the cake with crushed graham cracker crumbs and it looks as good as it tastes!
The original recipe called for the cake to be baked at 375 degrees. I decided to try baking the cake at 350 degrees, as most cakes are, and the cake still turned out fine. For the graham crackers, you can use the pre-packaged or crush them yourself using the whole graham crackers. The easy way to do it is to either use a food processor and pulverize them with the steel blade. Another way is to crush them in a Ziploc bag with a rolling pin and you’ll have crumbs in a cinch.
I shared another recipe that used graham crackers, which was for “You Always Ask for Seconds Cookies” and these are a real sensation! To get the recipe, follow this link:
Have a taste of nostalgia, with this recipe from Crisco’s label from the 1950’s!
GRAHAM CRACKER CAKE
Measure into a mixing bowl:
- 1-1/2 cups sifted cake flour
- 1-1/4 cups granulated sugar
- 2/3 cup Crisco shortening
- 1-1/2 cups finely crushed graham cracker crumbs
- 1 teaspoon salt
- 3/4 cup milk
Beat with electric mixer at medium speed for 2 minutes. Stir in:
- 3-1/2 teaspoons baking powder
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Beat at medium speed for an additional 2 minutes. Pour into 2 9-inch layer pans that have been greased and floured. Bake at 350 degrees for 25-30 minutes or until layers test done. Remove from pans and let cool. Ice with “Creamy Lemon Icing” between and on tops and sides of layers. Decorate with finely crushed graham cracker crumbs, if desired.
Creamy Lemon Icing:
- 1/4 cup granulated sugar
- 1 egg
- 2 tablespoons lemon juice
- 1/2 cup Crisco shortening
- 2-1/3 cups sifted confectioner’s sugar
- 1 tablespoon grated lemon rind
Place the lemon juice and granulated sugar in a small saucepan and bring to boiling. Boil one minute. Mix the confectioner’s sugar and egg thoroughly. Add the lemon mixture and blend well. Add the Crisco and lemon rind and beat until creamy.