S’More Cake

12 Servings—350—18-22 min


1/2 C shortening

1/4 C butter

1 C sugar

3 eggs

1 t vanilla

2 3/4 C graham cracker crumbs

3 t baking powder

1 (12 oz) can evaporated milk


4 egg whites

1 C sugar

1 1/2 t cream of tartar

1 1/2 t vanilla

1 1/2 C mini chocolate chips (divided)


Line two 9 inch round baking pans with waxed paper, grease the paper, set aside.  In large bowl cream the 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 the creamed mixture alternately with milk, beating well after each addition.  Pour into prepared pans.  Bake until toothpick inserted near the middle comes out clean.  Cool for 10 minutes before removing cake from pans to wire racks to cool completely.

In large heavy saucepan, combine the 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 degrees, (8-10 minutes).  Pour into large bowl; add vanilla.  Beat on high until stiff peaks form, about 7 minutes.

Place one cake layer on serving plate, spread with 2/3 C frosting and sprinkle with 1/2 of chocolate chips.  Top with remaining cake layer.  Frost top and sides, sprinkle with remaining chocolate chips.