-
1
Cake:
-
2
Preheat oven to 375F. Lightly grease two 9-inch cake pans with cooking spray or oil and line with parchment paper.
-
3
In a large bowl, cream together the butter and sugar until light. Beat in egg yolks and vanilla extract.
-
4
In a small bowl, whisk together graham cracker crumbs, baking powder, salt. Working in two or three additions, alternate stirring the graham cracker mixture and the milk into the butter mixture.
-
5
Beat egg whites to soft peaks in a clean, medium-sized bowl. Working in 2 or three additions, fold egg whites into graham cracker mixture, mixing until no streaks of white remain.
-
6
Divide evenly into prepared pans.
-
7
Bake for about 20 minutes, or until cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
-
8
Let cakes cool in pans for 3 minutes, then invert onto wire racks (remove parchment paper) to cool completely before filling and frosting.
-
9
Filling and Cake:
-
10
In a medium, microwave-safe bowl, heat chocolate, half and half, butter and corn syrup until melted. Stir with a fork or small whisk to ensure that everything comes together smoothly. Proceed to assemble cake (above) once the frosting is prepared.
-
11
*If you grind your own grahams in the food processor, you'll need about 20 graham cracker squares. I used a regular store brand, nothing fancy. Grind a little extra, so you don't have to go try and process one by itself if you're short.
-
12
To assemble:
-
13
Place one layer of cake on a cake stand or serving platter. Spread about 1/2 cup of the chocolate frosting onto the cake, then spread the marshmallow creme into an even layer.
-
14
Top marshmallow layer with second cake round, then pour remaining frosting over the top, spreading it into an even layer with an offset spatula and allowing it to drip slightly down the sides of the cake.
-
15
Cake will set up quickly, and should be stored in the refrigerator if not being served shortly after being assembled.
