Ingredients
The following ingredients have 11 Servings
- 2 1/4 cups graham cracker crumbs (about 40 squares/20 whole crackers)
- 3/4 cup all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 1/4 cups sugar
- 3 eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup milk
- 1 (12-ounce) package semi-sweet chocolate chips
- 1 1/2 cups heavy cream
- 1 13-ounce jar marshmallow cream
Instruction
- Preheat the oven to 350°F and spray a 9x13-inch pan with nonstick cooking spray. In a medium bowl whisk together the graham cracker crumbs, flour, baking powder, and salt.
- With a mixer, beat the butter and sugar together until well creamed. Add the eggs one at a time and mix well after each addition. Add the vanilla.
- Add the flour mixture and milk alternately until all of both has been added. Mix well, but be cautious not to over mix.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes or until the cake is golden brown and starts to pull away from the sides of the pan. You can also test the center with a toothpick.
- Allow the cake to cool slightly then use the opposite end of a wooden spoon to poke holes throughout out the cake. Pour the chocolate chips into a small bowl. Pour the heavy cream into a microwave safe container and microwave for about 1 minutes or until the cream is steaming. Pour the hot cream over the chocolate chips and allow them to sit for about 5 minutes. Use a whisk to mix the cream and chocolate together until smooth. Pour over the cake, being sure to get the mixture into the holes. Allow to cool completely.
- When ready to serve, warm the marshmallow cream in the microwave for about 20 seconds and pour the mixture over the cake. Spread it evenly. For a toasted top, place the cake under the broiler of your oven until golden brown, but watch carefully. It browns very quickly. Serve immediately.
