Preheat oven to
325°. Using the butter wrapper, grease a 9"x13"x2" glass baking dish.
Sprinkle pan lightly with flour to coat, set aside. Crush graham crackers
by placing in a paper lunch bag, 8-10 at a time, and roll with a rolling
pin until crumbled. Pour into a bowl, then repeat. The whole batch will
take about ten minutes. Separate the egg yolks from the egg whites (reserve
the egg white for another recipe). With a mixer, cream the butter and
sugar on high speed until well-blended. Reduce speed to low, add egg yolks,
PURE VANILLA EXTRACT and KORINTJE
CINNAMON, blend well to combine. Sprinkle flour and baking powder
into bowl with graham cracker crumbs. With mixer on low speed, alternate
adding graham crackers and milk in thirds. Start with graham crackers,
end with milk. The batter is fairly dry, so make sure it is well mixed.
If you're using nuts, add them at this point by hand, stirring gently
into the batter. Spoon the batter into the pan, smoothing toward the edges.
Bake in a preheated 325° oven for 40-45 minutes. The cake will pull away
from the edges of the pan when it is done, and the middle will be springy
to the touch. Remove from oven, let cool completely, then dust with powdered
sugar or frost and cut into serving squares. To prepare frosting, let
cream cheese and butter come to room temperature. Blend thoroughly with
PURE VANILLA EXTRACT, then beat in the powdered sugar at low speed. Spread
smoothly over cake.