- 12
Ingredients
- Marshmallow Frosting:
- 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
- 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
Preparation
Step 1
Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. In large bowl, cream 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 creamed mixture alternately with milk, beating well after each addition.
Transfer to prepared pans. Bake at 350° for 18-22 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
*MARSHMALLOW FROSTING:*
In large heavy saucepan, combine egg whites, sugar and cream of tartar over low heat. With 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 large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
Place cake layer on 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.