1/2 c. shortening (I use the butter flavor)
1/4 c. butter, softened
1 c. sugar
1 tsp. vanilla extract
2 3/4 c. graham cracker crumbs
3 tsp. baking powder
1 (12 oz.) can evaporated milk
Preheat oven to 350 degrees.
Line 2- 9 inch round baking pans with waxed paper and then spray the paper with non-stick 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 the vanilla. Combine the graham cracker crumbs and baking powder: add to the creamed mixture alternately with the canned milk, beating well after each addition.
4 egg whites
1 c. sugar
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla extract
1/2 c. miniature chocolate chips, divided
In a large heavy saucepan, combine the egg whites, sugar and cream of tartar over low heat. With a hand mixer, bead on low speed for 1 minute. Continue beading on low over low heat until frosting reaches 160 degree's (about 8-10 minutes). Pour into a large bowl: add the vanilla extract. Beat on high until stiff peaks form (about 7-8 minutes).
Top with remaining cake layer and frost top and sides. Sprinkle with remaining chips.
This recipe was adapted from Taste of Home Recipes