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Graham Cracker Cake

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One box of graham crackers
16 oz. heavy cream
8 oz. chocolate syrup

Place a mixing bowl in the freezer to chill for about 15 minutes. In the chilled mixing bowl, combine heavy cream and chocolate syrup and whisk them together until peaks form. Cover the bottom of a 9″ x 13″ baking pan with a flat layer of whole graham crackers. You may need to break off sections of a few graham crackers to match the size of the pan. Cover the graham cracker layer with about a half an inch of chocolate whipped cream. Place another flat layer of graham crackers over the whipped cream. Cover this layer with the rest of the whipped cream. Cover the pan with plastic wrap and place it into the refrigerator overnight to allow the graham crackers to soften and expand.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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