Gooey S’Mores Cake

If you haven’t figured it out yet, S’Mores are one {of many!} of my food weaknesses.

And just plain ol’ S’mores over the open fire.

I guess I just can’t resist a good S’Mores Recipe, because now I have another one to share with you. It’s got this great sticky, shiny marshmallow-esque frosting that you smear all over it!

Gooey S’Mores Cake

{click title for easy printable}

Ingredients

FOR THE CAKE:

½ cups Shortening
¼ cups Softened Butter
1 cup Sugar
3 whole Eggs
1 teaspoon Vanilla Extract
3 tsp. baking powder
2-¾ cups Graham Cracker Crumbs
12 ounces, fluid Evaporated Milk

FOR THE FROSTING:

4 whole Egg Whites
1 cup Sugar
½ teaspoons Cream Of Tartar
1-½ teaspoon Vanilla Extract
½ cups Chocolate Chips
Marshmallows, Graham Cracker Crumbs & Hershey Bars For Garnish

Spray and flour 2 – 9 inch pans, set aside. In a large bowl, cream together the sugar, butter, and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add cracker crumbs and baking powder, alternating with the entire can of milk, continually beating mixture.
Divide between 2 pans and bake at 350* for 18-22 minutes or until done. Cool for 10 minutes before removing from pan to cool.
For the frosting:
In a large saucepan, combine egg whites, sugar and cream of tartar. Heat over low heat. Using an immersion or hand blender, beat on low until frosting reaches 160* or is steaming but not boiling yet. (about 8-10 minutes) Pour into a large bowl, add vanilla and beat on high until stiff peaks form. (5-7 minutes)
Place 1st cake on cake plate and smear 2/3 cup frosting over the top of it. Sprinkle with chocolate chips before topping with 2nd cake. Use the remaining frosting to cover top and sides of both cakes.
Garnish as you desire with marshmallows, graham cracker crumbs and Hershey bars.

Dig in!