Moon Pie Cake
WHAT YOU WILL NEED:
FOR THE CAKE
1 box white cake mix, like Betty Crocker’s Super Moist White Cake Mix
Water, vegetable oil and eggs called for on cake mix box
FOR THE MARSHMALLOW FROSTING
1 (7-ounce) jar Kraft Jet Puffed Marshmallow Creme
1 cup butter, softened
½ teaspoon pure vanilla extract
1-2 tablespoons whole milk
2¼ cups powdered sugar
FOR THE GRAHAM CRACKER CRUMBS
1-2 graham crackers, crumbled
FOR THE CHOCOLATE SAUCE
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
½ teaspoon vanilla extract
Adjust oven rack to middle position and heat oven to 350ºF at least 15 minutes before you plan to use it. Grease two shiny metal 9-inch round cake pans with butter, shortening or nonstick cooking spray.
Make cake batter as directed on box. Pour batter evenly into pans. Bake as directed on box for 9-inch round pans. (Cakes are done when a toothpick poked in the center comes out clean.) Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire cooling rack. Cool completely, about 1 hour. (Cakes can be stored loosely covered at room temperature for up to 2 days.)
In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
Set one cake on a cake stand.
Working quickly, spread about 2 1/2 cups marshmallow frosting over one cake round with an offset spatula. Top with second cake round and spread remaining marshmallow frosting on top and sides of cake.
Lightly coat sides of cake with graham cracker crumbs. Refrigerate 5 to 10 minutes to set.
In a double boiler over hot but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.Spread warm chocolate glaze over top of cake, letting it drizzle down the sides.
Refrigerate just until glaze is set, 5 to 10 minutes. Serve.