Ingredients
Chocolate Graham Cracker Cake
- 1 c ½ . all-purpose flour
- 1 c . brown sugar packed
- 1/2 c . graham cracker crumbs plus extra for sprinkling
- 1/3 c . cocoa
- 1 tsp . baking powder
- 1 tsp . baking soda
- 1/4 tsp . salt
- 1 c . buttermilk
- 1/3 c . vegetable oil
- 2 large eggs
- 1 tsp . vanilla extract
- 1/3 c . semisweet chocolate chips
Topping
- 1 oz container marshmallow crème 7 .
- 1/2 c . semisweet chocolate chips
- 1 oz bag marshmallows 10 .
Instructions
- Preheat oven to 350 F. Grease a 9x13-inch baking dish.
- In a large bowl, stir together flour, sugar, graham cracker crumbs, cocoa, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients.
- Add buttermilk, oil, eggs, and vanilla.
- Stir until just combined.
- Add chocolate chips, and mix until just incorporated.
- Pour into prepared baking pan.
- Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven, and let the cake cool for about 5 minutes.
- Once you remove the cake from the oven, turn the oven to "Broil".
- Meanwhile, warm marshmallow creme until spreadable (about 30 seconds in the microwave).
- Pour creme evenly over cake, and gently spread to cover the warm cake
- Place marshmallows evenly over the top of the cake.
- Sprinkle remaining chocolate chips in between marshmallows.
- Return cake to oven, and broil until marshmallows are puffed and golden. Watch carefully because the marshmallows can burn quickly.
- Remove from oven.
- Serve warm or at room temperature, sprinkling with extra graham cracker crumbs just before serving.