Graham Cracker Cake

20 graham cracker squares, finely rolled or
    processed in a food processor (about 1 1/2 cups crumbs)
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
Dash of salt
1/2 cup margarine or butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

Heat oven to 350 degrees F.

Blend cracker crumbs, flour, baking powder and dash salt in small bowl; set aside.

Beat margarine or butter and sugar in large bowl with electric mixer at high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Alternately add flour mixture and milk, beating well after each addition. Divide batter into two well-greased round cake pans. Bake for 25 minutes or until done. Cool in pan 15 minutes. Remove from pans; cool completely. Fill and frost as desired.

Nutrition facts per serving (1/10th of cake without frosting): 272 calories, 3 g protein, 33 g carbohydrates, 14 g fat, 2 g saturated fat, 45 mg cholesterol, 209 mg sodium, 1 g dietary fiber