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Category: Cakes
Prep Time: Cook Time: Total Time:
For the cake:
8 whole graham crackers, finely ground (about 1 cup)
1/4 cup unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 Tbs. (3/4 stick) unsalted butter, softened
1/4 cup sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 cup milk
1/2 cup semisweet chocolate chips (I used mini chips)
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners’ sugar
1/2 tsp. pure vanilla extract
1/2 cup Marshmallow Fluff
Make the cake: Preheat the oven to 350º Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
With the mixer on low speed, add the eggs and vanilla. Scrape down the sides of the bowl and then beat until smooth. With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes (Mine was done in 27 minutes). Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
Make the frosting: Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the Marshmallow Fluff and beat until smooth.
Cut the cake into squares and serve each one with a dollop of frosting on top.
Make Ahead Tips: Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. The frosting can be kept in the refrigerator in a bowl covered with plastic wrap for up to 3 days. Bring to room temperature before using.
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GRAHAM CRACKER-CHOCOLATE CHIP SNACKING CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
For the cake:
8 whole graham crackers, finely ground (about 1 cup)
1/4 cup unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 Tbs. (3/4 stick) unsalted butter, softened
1/4 cup sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 cup milk
1/2 cup semisweet chocolate chips (I used mini chips)
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup confectioners’ sugar
1/2 tsp. pure vanilla extract
1/2 cup Marshmallow Fluff
Make the cake: Preheat the oven to 350º Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
With the mixer on low speed, add the eggs and vanilla. Scrape down the sides of the bowl and then beat until smooth. With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes (Mine was done in 27 minutes). Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
Make the frosting: Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the Marshmallow Fluff and beat until smooth.
Cut the cake into squares and serve each one with a dollop of frosting on top.
Make Ahead Tips: Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. The frosting can be kept in the refrigerator in a bowl covered with plastic wrap for up to 3 days. Bring to room temperature before using.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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