Pinoy Recipe – Filipino Foods, Video Recipe, Philippine Cuisines

Graham Cake

21 Sep


Ingredients:

  • Graham crackers, however much you want
  • 14 oz condensed milk
  • 16 oz heavy whipping cream
  • Marshmallows
  • Chocolate chips

Procedure:

  1. Combine the condensed milk and heavy whipping cream and mix very well.
  2. Arrange the graham crackers in a cake pan and then pour some of the milk mixture.
  3. Then put another layer and pour again some of the milk mixture.  Have as much layer as you want.
  4. After the last layer, top it with marshmallows.
  5. Sprinkle some of the chocolate chips.
  6. Refrigerate overnight.
  7. Enjoy!

This very simple and very easy to make Graham Cake Pinoy Recipe style is so good you can’t possibly mess it up.  I prepared this for some friends who came over and once I put this on the table, it was gone.  That’s how good it was.  It is sweet and fattening but it’s not going to hurt to have this once in a while.  This is not really an authentic Pinoy recipe, but I thought (again) that it would be nice to share it with everybody who likes desserts.  This is very similar to Pinoy recipe style crema de fruta, only, this graham cake does not have fruits and gelatin on top.

4 Responses to “Graham Cake”

  1. cristina espinosa 23. Oct, 2010 at 3:19 am #

    i like graham crackers and crumb cake recipes. pls. send more recipes on graham crackers and graham crumbs. it is an all time favorite for me and my family

  2. rusty 04. Nov, 2010 at 1:09 am #

    i tried this graham cake and the whole family loved it! it’s just awesome and will surely be making it again :)

  3. tipzky 01. Jul, 2011 at 1:52 am #

    what can i use as substitute for the heavy whipping cream?

  4. Lenita Wittie 27. Apr, 2013 at 3:10 pm #

    Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.”

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