Graham Cracker Cake With Buttercream Frosting

I had this once on a stop in Georgia & fell in love with it... it was so comforting I just loved it! I made it one time nut-free by substituting white chocolate chips instead of nuts for a friend with a nut allergy - I served it as Christmas Cake for her Holiday Party & I loved it even more that way - it was sweet & decadent! I'm posting the traditional recipe though, but at least you see that substitutions are not always a bad thing :-)

• Ready In: 42 mins
• Serves: 10
• Yields: 1 Cake

Ingredients

• 1 (18 1/4ounce) package  white cake mix
• 1 1⁄4 cups graham cracker crumbs
• 2  tablespoons sugar
• 1 1⁄2 cups water
• 2  egg whites
• 3⁄4 cup walnuts, chopped (or pecans)
•  nonstick cooking spray (Bakers Joy to prep. cake pans)

• Buttercream Frosting

• 1  cup butter, softened well
• 8  cups confectioners' sugar
• 1⁄2 cup  whole milk (or half & half)
• 2  teaspoons vanilla

Directions

1. Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
2. Blend on medium speed for 3-5 minutes with electric mixer.
3. Stir in nuts by hand.
4. Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
5. Bake at 350 degrees for 35-45 minutes.
6. Frost only when completely cool.