|Graham cracker crumbs||625 Milliliter (2 1/2 cups, about 15 whole crackers)|
|Whole wheat flour||150 Milliliter (2/3 cup)|
|Granulated sugar||125 Milliliter (1/2 cup)|
|Baking powder||2 Teaspoon (10 ml)|
|Salt||1⁄4 Teaspoon (1 ml)|
|Eggs||2 Large (at room temperature)|
|Milk||250 Milliliter (1 cup)|
|Unsalted butter||125 Milliliter, cooled slightly (1/2 cup)|
|Vanilla extract||1 Teaspoon (5 ml)|
|Miniature marshmallows||2 Cup (32 tbs) (500 ml)|
|Semi sweet chocolate chocolate chips||250 Milliliter (1 cup)|
13- by 9-inch (33 by 23 cm) metal baking pan, sprayed with nonstick baking spray with flour
Preheat oven to 350°F (180°C)
1. In a large bowl, whisk together graham cracker crumbs, whole wheat flour, sugar, baking powder and salt.
2. Add eggs, milk, butter and vanilla to flour mixture and stir with a wooden spoon until blended.
3. Spread batter evenly in prepared pan.
4. Bake in preheated oven for 15 minutes. Sprinkle evenly with marshmallows. Bake for 8 to 13 minutes or until marshmallows are puffed and golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Immediately sprinkle with chocolate chips. Let cool in pan on a wire rack for 20 minutes and serve warm, or let cool completely and serve at room temperature.
Cinnamon Graham Cracker Snack Cake
Omit the marshmallows and chocolate chips. Add 21⁄2 tsp (12 mL) ground cinnamon with the salt. Bake for 23 to 28 minutes or until a toothpick inserted in the center comes out clean.
Store the cooled cake, loosely wrapped in foil or waxed paper, at room temperature for up to 1 week. Alternatively, wrap the cooled cake in plastic wrap, then foil, completely enclosing cake, and freeze for up to 6 months. Let cake thaw at room temperature for 4 to 6 hours before serving.
Excerpted from Piece of Cake! By Camilla V. Saulsbury © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.