A moist cake made with graham crackers and topped with marbled chocolate and marshmallow creme.
1 cup flour
2 cups graham cracker crumbs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup shortening
1 cup milk
1 cup miniature semi-sweet chocolate chips, divided
1 (7-ounce) jar marshmallow creme
Heat oven to 350°F. Lightly grease and flour 13×9-inch pan. In medium bowl combine flour, graham cracker crumbs, baking powder, soda, and salt; set aside.
In large bowl, beat together brown sugar, shortening and eggs until well combined. Add flour mixture and milk; mix together until well blended. Stir in 2/3 cup of the chocolate chips. Spread batter evenly into prepared pan. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
Meanwhile, melt remaining 1/3 cup chocolate chips in small saucepan over low heat. Spoon marshmallow creme evenly on top of warm cake; spread with knife dipped in hot water. Drizzle melted chocolate over marshmallow creme; lightly swirl with knife to marble. Cool completely.