Thanks to Dr. Sylvester Graham, you can bake this crunchy cake from crackers named after him. Graham, who lived in the early 1800s insisted that whole wheat flour was far more healthy then white flour. In those days, it was. Whole wheat flour was made by grinding the whole grain of wheat. For white flour, only the soft inside of the grain was used. The outer layers, rich with vitamins and minerals, were left out. Today, white flour is "enriched" with the need vitamins and minerals. But whole wheat is still naturally healthy. So are the graham crackers, made from this flour. Use them for this one-bowl cake. It's all American.