Recipes and Cooking S'mores Graham Cracker Cake 5.0 (1) Summer just isn't complete with s'mores, but for this recipe, you don't even need to build a bonfire to enjoy them. Instead, bake up a graham cracker cake with marshmallow creme frosting to make classic s'mores easier to share. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 28, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 30 mins Total Time: 60 mins Servings: 12 Yield: 12 to 16 pieces Jump to Nutrition Facts Ingredients 3 eggs 1 ⅔ cup finely crushed graham crackers (about 28 squares) ¼ cup all-purpose flour 1 ½ teaspoon baking powder ¼ teaspoon salt ½ cup shortening 1 cup sugar ½ teaspoon vanilla ¾ cup milk ½ cup semisweet chocolate chips 1 teaspoon shortening 1 8 ounce container frozen whipped dessert topping, thawed 1 7 ounce jar marshmallow creme Broken chocolate-dipped graham crackers or graham cracker crumbs (optional) Directions Separate eggs; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 350°F. Grease a 13x9-inch baking pan. In a small bowl stir together crushed graham crackers, flour, baking powder, and salt. In a large bowl beat 1/2 cup shortening with a mixer on high 30 seconds. Gradually add sugar, beating on medium until combined. Beat in egg yolks and vanilla. Add flour mixture and milk alternately, beating on low after each addition just until combined. Thoroughly wash beaters. In a clean bowl beat egg whites on high until stiff peaks form (tips stand straight). Gently fold one-third of the egg whites into batter to lighten. Fold in remaining egg whites. Spread batter into prepared pan. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack. In a small bowl microwave chocolate and 1 tsp. shortening 1 minute; stir until smooth. Spread over cooled cake. Chill until chocolate is set. In a large bowl fold whipped topping into marshmallow creme. Spread over cake. Cut into pieces. If desired, top with chocolate-dipped graham crackers. To Store If necessary, cover and store cake in the refrigerator up to 24 hours. The topping will lose some of its fluffiness. Print Nutrition Facts (per serving) 394 Calories 17g Fat 55g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 394 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 40% Cholesterol 48mg 16% Sodium 223mg 10% Total Carbohydrate 55g 20% Total Sugars 40g Protein 4g Calcium 75mg 6% Iron 1.3mg 7% Potassium 96mg 2% Fatty acids, total trans 1g Folate, total 27.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.