S'more Cake

• ¾ c butter flavored shortening
• 7 oz sugar
• ½ c cake flour
• 2 c whole wheat, graham, or rye flour
• 3 t baking powder
• ¼ t salt
• ½ t cinnamon
• 8 yolks, beaten
• ¾ c water
• 3 T honey
• 3 T molasses
• 1 t vanilla
• 3 packages unflavored gelatin
• 1 c cold water
• 1 ½ c sugar
• 1 c corn syrup
• ¼ t salt
• 1 t vanilla extract
• 1 ½ chocolate bars, broken into little pieces
• 2/3 c corn syrup
• 2 sticks butter
• 6 oz chocolate, melted and cooled
• ¾ c powdered sugar
• ½ c cocoa powder
• 1 t vanilla extract

oven to 350, grease two 9-inch cake pans. Cream together shortening salt, and sugar. Combine the flours, baking powder, and cinnamon in a separate bowl. Combine yolks with water, vanilla, honey and molasses in a cup with a spout. Slowly alternate adding wet ingredients and dry ingredients until well combined. Pour into cake pans and bake 18-20 minutes. Remove from oven and cool on rack. Cut these in half horizontally when cool enough.

Place the gelatin into the bowl of a stand mixer along with ½ c of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining ½ c water, granulated sugar, corn syrup and salt. Heat on medium high to 240. Pour the syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, adding the vanilla during the last minute of whipping.

In a food processor, process the chocolate, butter, corn syrup, powdered sugar, cocoa powder, and vanilla until homogenized.
Alternate layers of cake, marshmallow, crumbled graham crackers, and chopped up chocolate bar, finishing with the fourth cake layer. Ice with chocolate frosting.

To serve, broil each cut piece until the marshmallow toasts.

Serving Size: Yield 16 slices