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.
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.
If necessary, cover and store cake in the refrigerator up to 24 hours. The topping will lose some of its fluffiness.
(8 g saturated fat,
4 g polyunsaturated fat,
5 g monounsaturated fat),
48 mg cholesterol,
223 mg sodium,
55 g carbohydrates,
1 g fiber,
40 g sugar,
4 g protein.