Serves: 16
Total Calories: 297
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In medium bowl, combine flour, graham cracker crumbs, baking powder, baking soda and salt mix well.
2. In large bowl, combine brown sugar, shortening and eggs beat until well blended. Add dry ingredients and milk beat at low speed until well blended. Beat 1 minute at medium speed. Stir in 2/3 cup of the chocolate chips. Spoon and spread batter evenly into greased and floured pan.
3. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
4. Meanwhile, in small saucepan, melt remaining 1/3 cup chocolate chips over low heat. Spoon teaspoonfuls of marshmallow creme onto top of warm cake carefully spread with knife dipped in hot water. Drizzle with melted chocolate swirl chocolate through marshmallow creme to marble. Cool 1 hour or until completely cooled.
High Altitude (above 3500 feet): Increase flour to 1 cup plus 2 tablespoons. Bake at 375°F. for 20 to 30 minutes.
Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 300 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 40 mg 13% * Sodium: 220 mg 9% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 1 g 4% * Sugars: 30 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 2 Fat or 3 Carbohydrate, 2 Fat
This S'More Snack Cake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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