November 1, 2010

Smore's Cake Please!

This is an unusual cake recipe, because there is no flour in the batter! But this is a cake that your kids are gonna love, from it's graham cracker cake to the truly divine marshmallow frosting (my favorite part).
Cake:
1/2 c. shortening (I use the butter flavor)
1/4 c. butter, softened
1 c. sugar
3 eggs
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.
 Transfer to prepared pans in equal amounts.  Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool cakes in their pans for 10 minutes, then remove from pans to wire rack to cool completely (use the waxed paper to simply lift the cakes out).

FROSTING:
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).
 Place a cake layer on a serving plate: spread with 2/3 c. frosting and sprinkle with 1/2 of the chocolate chips.
Top with remaining cake layer and frost top and sides. Sprinkle with remaining chips.
YUMMY! 
 (After making this cake twice, I have decided that adding an additional 1 c. chocolate chips to the cake batter would be fabulous.  Bring out more chocolate flavor... ;)

This recipe was adapted from Taste of Home Recipes

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