S'mores Graham Cracker Cake
Jul 1, 2019 2:01:53 GMT -5
Post by bloodbought on Jul 1, 2019 2:01:53 GMT -5
S'mores Graham Cracker Cake
Recipe Summary
Prep:
30 mins
Bake:
30 mins at 350°
Servings:
12
Max Servings:
16
Yield:
12 to 16 pieces
Ingredients
:
3 eggs
1 ⅔ cups finely crushed graham crackers (about 28 squares)
¼ cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup shortening
1 cup sugar
½ teaspoon vanilla
¾ cup milk
½ cup semisweet chocolate chips
1 teaspoon shortening
1 8 ounce container frozen whipped dessert topping, thawed
1 7 ounce jar marshmallow creme
Broken chocolate-dipped graham crackers or graham cracker crumbs (optional)
Directions
Step 1
Separate eggs; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°F. Grease a 13x9-inch baking pan.
Step 2
In a small bowl stir together crushed graham crackers, flour, baking powder, and salt. In a large bowl beat 1/2 cup shortening with a mixer on high 30 seconds. Gradually add sugar, beating on medium until combined. Beat in egg yolks and vanilla. Add flour mixture and milk alternately, beating on low after each addition just until combined.
Step 3
Thoroughly wash beaters. In a clean bowl beat egg whites on high until stiff peaks form (tips stand straight). Gently fold one-third of the egg whites into batter to lighten. Fold in remaining egg whites. Spread batter into prepared pan.
Step 4
Bake 30 to 35 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack.
Step 5
In a small bowl microwave chocolate and 1 tsp. shortening 1 minute; stir until smooth. Spread over cooled cake. Chill until chocolate is set.
Step 6
In a large bowl fold whipped topping into marshmallow creme. Spread over cake. Cut into pieces. If desired, top with chocolate-dipped graham crackers.
To Store
If necessary, cover and store cake in the refrigerator up to 24 hours. The topping will lose some of its fluffiness.
link
Recipe Summary
Prep:
30 mins
Bake:
30 mins at 350°
Servings:
12
Max Servings:
16
Yield:
12 to 16 pieces
Ingredients
:
3 eggs
1 ⅔ cups finely crushed graham crackers (about 28 squares)
¼ cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup shortening
1 cup sugar
½ teaspoon vanilla
¾ cup milk
½ cup semisweet chocolate chips
1 teaspoon shortening
1 8 ounce container frozen whipped dessert topping, thawed
1 7 ounce jar marshmallow creme
Broken chocolate-dipped graham crackers or graham cracker crumbs (optional)
Directions
Step 1
Separate eggs; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°F. Grease a 13x9-inch baking pan.
Step 2
In a small bowl stir together crushed graham crackers, flour, baking powder, and salt. In a large bowl beat 1/2 cup shortening with a mixer on high 30 seconds. Gradually add sugar, beating on medium until combined. Beat in egg yolks and vanilla. Add flour mixture and milk alternately, beating on low after each addition just until combined.
Step 3
Thoroughly wash beaters. In a clean bowl beat egg whites on high until stiff peaks form (tips stand straight). Gently fold one-third of the egg whites into batter to lighten. Fold in remaining egg whites. Spread batter into prepared pan.
Step 4
Bake 30 to 35 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack.
Step 5
In a small bowl microwave chocolate and 1 tsp. shortening 1 minute; stir until smooth. Spread over cooled cake. Chill until chocolate is set.
Step 6
In a large bowl fold whipped topping into marshmallow creme. Spread over cake. Cut into pieces. If desired, top with chocolate-dipped graham crackers.
To Store
If necessary, cover and store cake in the refrigerator up to 24 hours. The topping will lose some of its fluffiness.
link