"GIVE ME S'MORE" CAKE

Bring a yummy s'mores cake to your table minus the sticky marshmallow fingers. Kids and kids-at-heart will love this new take on the time-honored treat. -Katie Lemery, Cuddebackville, New York

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup shortening
1/4 cup butter, softened
1 cup sugar
3 large 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 large 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

Steps:

Line bottoms of two greased 9-in. round baking pans with parchment; lightly coat paper with cooking spray. 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., Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , 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., 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.

Nutrition Facts : Calories 483 calories, Fat 23g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 309mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 2g fiber), Protein 7g protein.