Erin Mann is baking a new cake every week for a year from the "All Cakes Considered" cookbook and shares her adventures here on AnnArbor.com. Read past columns here.

The graham cracker. We know it as the bread of our favorite campfire sandwich (s’mores) and the fundamental ingredient in a good cheesecake crust. Modern day grahams are more like cookies masquerading as crackers; however, they were once considered a health food.

In 1829, nutritional guru and minister Sylvester Graham made the first graham crackers from coarse whole wheat flour to accompany his strict diet and lifestyle recommendations. Graham advocated temperance and suggested avoiding meat and limiting dairy consumption as a way to curb carnal urges. His followers, known as Grahamites, ate the crackers as a snack between their vegetarian meals.

Rev. Graham would surely roll over in his grave if he saw this week’s Graham Cracker cake. The crumbly, sweet cake covered in whipped cream flavored with brewed coffee and Kahlua breaks all of the cardinal rules of Graham’s diet.

The flour in this cake is replaced with fine graham cracker crumbs and unsweetened coconut. A food processor is the kitchen equipment of choice to give the crumbs a fine texture. I made due with a plastic freezer bag and a rolling pin; this method requires a lot more time but works just as well.

Once the cakes were baked and cooled, I wrapped them in plastic wrap. The following day, I reserved a small amount of my morning brew and bough bottle of Kahlua to make the mocha whipped cream frosting. The prepared frosting is light, fluffy with a subtle coffee taste the compliments the flavor the graham cake well. The recipe makes just enough whipped cream to frost a four-layer cake. I dusted the top of my cake with cocoa powder, a simple but very tasty adornment.

“All Cakes Considered” borrowed the recipe from Carole Walter’s “Great Cakes.” Click here for the recipe to make your own delicious graham cake.

Erin Mann is ruining diets one cake at a time with her weekly kitchen adventures. Email this baking bachelorette at SheGotTheBeat@gmail.com or follow her on Twitter. Facebook users can also keep up-to-date with A CAKE A WEEK by joining the group.