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"Give Me S'more" Cake

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. —Katie Lemery, Cuddebackville, New York
12 ServingsPrep: 50 min. Bake: 20 min. + cooling

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

  • 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.
  • 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

2 of 2

"Give Me S'more" Cake (continued)

Directions (continued)

  • 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. Yield:
  • 12 servings.
Nutritional Facts: 1 slice equals 483 calories, 23 g fat (10 g saturated fat), 72 mg cholesterol, 309 mg sodium, 65 g carbohydrate, 2 g fiber, 7 g protein.