Gooey S’Mores Cake

Preheat oven to 350 F. Spray (with non-stick baking spray) and flour two 9-inch pans; set aside.

For the cake: In a large bowl, cream together the sugar, butter and shortening until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Combine Graham cracker crumbs and baking powder in a small bowl. Add this, alternating with the milk, into the creamed mixture while continually beating.

Divide the batter between the 2 pans and bake at 350ºF for 18-22 minutes or until done. Cool for 10 minutes before removing cakes from pans to cool.

For the frosting: In a large saucepan, combine egg whites, sugar and cream of tartar. Heat over low heat. Using an immersion or hand blender, beat on low and continue to heat until frosting reaches 160ºF or is steaming but not boiling yet (about 8-10 minutes). Pour into a large bowl, add vanilla and beat on high until stiff peaks form (5-7 minutes).

Place the first cake on a cake plate and smear 2/3 cup of the frosting over the top of it. Sprinkle with chocolate chips before topping with the second cake. Use the remaining frosting to cover the top and sides of both cakes.

Garnish as you desire with marshmallows, Graham cracker crumbs and squares of Hershey bars.