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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Bring a yummy campfire favorite to your table minus the sticky marshmallow fingers. Kids and kids-at-heart will love this new take on the time-honored treat. Ingredients:
1/2 cup shortening |
1/4 cup butter, softened |
1 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
2-3/4 cups graham cracker crumbs |
3 teaspoons baking powder |
1 can (12 ounces) evaporated milk |
marshmallow frosting: |
4 egg whites |
1 cup sugar |
1/2 teaspoon cream of tartar |
1-1/2 teaspoons vanilla extract |
1-1/2 cups miniature semisweet chocolate chips, divided |
Directions:
1. Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cracker crumbs and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
2. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
4. Place a cake layer on a serving plate; spread with 2/3 cup frosting and sprinkle with half of chips. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining chips. Yield: 12 servings.
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