Applesauce Graham Cracker Cake

Apple Sauce CakeWatch video.

  • 4 cups graham cracker crumbs
  • 2 cups sugar
  • 4 tbsps flour
  • 2 tsp baking powder

Put all in a large bowl and whisk well to combine.


  • 1-1/2 cups chopped walnuts
  • 2 cups (24 oz) plain applesauce
  • 2 sticks of melted butter, cooled a bit
  • 4 egg yolks – reserve the whites

Add to the dry mixture and blend well.  Beat the egg whites till stiff peaks and fold into the mixture.

Pour into 2 prepared 8″ pans

Bake 350 for 40-45 minutes or until a toothpick comes out clean

Let cook in pans 10 minutes – turn out and cool completely

Ermine Buttercream (Flour based buttercream)

In a saucepan, put:

  • 4-1/2 tbsps flour
  • 1/2 cup plus 3 tbsps sugar
  • pinch salt

Whisk together to blend.

Add 1 cup warm milk and whisk until smooth.  Cool over medium heat until mixture just comes to a boil, whisking constantly until thickened- pour into a bowl and cool completely (I usually put it in the refrigerator)

Beat 2 sticks (1 cup) of very soft butter for about 5-6 minutes.  Gradually add the flour mixture and mix until smooth.  Add 1-2 tsps vanilla and beat for another 5-6 minutes.

Frost cake.

Note:  buttercream can be stored in an airtight container in the refrigerator for up to 5 days or frozen.


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