The cake layers can also be made ahead andstored in the freezerfor up to 3 months.
Wrap each layer in plastic wrap, then place them in an airtight container.
Stir in milk and cook over medium heat until thickened and bubbly, stirring occasionally.
Credit: Jason Donnelly
Cook and stir for 2 minutes more, then remove from heat.
Pour the milk and egg mixture into a saucepan.
Bring the mixture to a gentle boil, then reduce heat.
Cook and stir for 2 minutes more, then remove from heat.
Add the Vanilla and Chill
Stir the vanilla into the cream mixture.
Pour it into a bowl to cool, then cover with plastic wrap and chill thoroughly.
Meanwhile, line two 81 1/2-inch round baking pans with waxed paper, then grease and flour the pans.
Preheat oven to 350F.
Add the sugar and vanilla, beating until well combined.
Beat in the egg yolks until combined.
Stir in the nuts.
Add Whipped Egg Whites to the Batter
Thoroughly wash the beaters.
Gently fold the egg whites into the batter.
Bake the Cakes
Spread the graham cracker cake batter into the prepared pans.
Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
Cool the layers on wire racks for 10 minutes.
Remove the cakes from the pans to cool completely on the racks.
Assemble and Frost
Place a cake layer, bottom side up, on a serving plate.
Spread the chilled cream filling on top of the cake to within 1/4 inch of the edge.
Top with the second cake layer, bottom side down.
Spread the sides and top with the brown sugar frosting.
If desired, top with additional graham crackers.
Cover and chill until serving time.
Beat the ingredients with an electric mixer on low speed for 30 seconds.
2,000 calories a day is used for general nutrition advice.
