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Ingredients
1/4 cup butter softened
1 1/2 cup brown sugar
1 cup of sugar
5 eggs
2 tsp vanilla
2 cups flour
1 cup graham cracker crumbs
1 tsp baking soda
1 1/4 cup milk
Marshmallow Buttercream:
1 cup butter
2 (7 containers marshmallow fluff/creme
5-6 cups powdered sugar
1-2 tsp vanilla optional
Chocolate Ganache:
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
Crushed up graham crackers
Instructions
Preheat oven to 350.
Line a 12"x17" baking sheet with parchment paper and lightly spray with non-stick cooking spray, set aside.
In a stand mixer beat your butter and sugars until light and fluffy.
Add in your eggs, one at a time mixing well after each addition, then add in your vanilla until combined,.
In a large bowl, whisk together flour, graham cracker crumbs, and baking soda.
Alternate adding your dry ingredients and your milk until combined.
Spread into prepared pan and bake for 22-25 minutes or until slightly golden on top, remove from oven and cool completely.
To make your frosting in a stand mixer add butter, marshmallow fluff, and vanilla if using and beat until smooth.
Add in your powdered sugar one cup at a time until combined.
Spread over cooled cake and place in the refrigerator.
To make your chocolate ganache in a bowl add your chocolate chips, set aside.
On the stove or in microwave heat your heavy cream until it just starts to bubble, pour over chocolate chips, and let sit for 5-7 minutes.
With a whisk, mix your cream and chocolate until smooth, let cool to room temperature, or place in the refrigerator to chill faster.
Remove cake from refrigerator and pour your ganache over cooled cake and spread with an offset spatula, it's ok if it is not completely smooth and some of the buttercreams is popping through.
Sprinkle with crushed up graham crackers and serve.
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