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Graham Cracker Cake (C butter C sugar eggs beaten)

1/2 C butter 1 C sugar 3 eggs, beaten separately 34 C sweet milk 1/2 C flour 1½ t baking powder Whites added last Cream butter and sugar, add beaten yolks and other ingredients folding in stiffly beaten whites last. Bake in two layers. 1/2 C melted butter 2 C powdered sugar Filling: 1 t vanilla Cream enough to make smooth Sprinkle powdered sugar over top of cake.

Mabel Andrews.

Note:-Mrs. Eleanor Suydam uses 25 graham crackers and omits the 12 C flour and adds 1/2 C walnut meats