S’mores Pie-Cake

For the crust: crush up the graham crackers in a Ziploc bag, then add the crumbs to a bowl and combine with sugar and melted butter. Spray the bottom of the baking dish with non-stick spray and then add the graham cracker mixture. Form the crust with hands or a spatula, packing it into the bottom and about a 1/2 inch up the sides of the dish. Top with chopped up chocolate chips and bake for 5 minutes in a 350°F preheated oven.

Make the chocolate cake according to the box directions (you’ll typically need water, eggs, and oil, as directed in mix package) and pour over the crust evenly. Bake for 35-45 minutes, or until a toothpick comes out somewhat clean. Let cool. You can remove it from the pan, carefully, by placing a plate or wire rack on the top and turning it upside-down. (I left it in the dish for easy transportation to the office party!)

While the cake is cooling, prepare the marshmallow topping. Cream the butter and marshmallow cream together with a mixer on a high speed. When the texture is smooth, add in the vanilla and milk, and mix. Finally, gradually add in the powdered sugar, while the mixer is on a low speed, scraping the sides, if needed. Turn on high speed and combine for 30 seconds. When the cake has cooled completely, slather the frosting on the cake.

Top with the graham cracker crumbs and Hershey’s chocolate pieces.