Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Nonstick spray |
| \N \N | Flour for dusting pan |
| \N \N | (or use some graham cracker crumbs) |
| ¼ pounds | Unsalted butter |
| 3 \N | Hershey's milk chocolate bars; broken up |
| \N \N | (1.55 ounces each) |
| ⅔ cup | Sugar |
| 3 \N | Eggs |
| 1 teaspoon | Vanilla extract |
| 2 cups | Graham cracker crumbs |
| 1½ cup | Mini marshmallows |
Preheat the oven to 350 degrees. Spray the bottom and sides of an 8-inch layer pan with nonstick spray, line the bottom of the pan with parchment or wax paper, spray with more shortening and dust with flour or graham cracker crumbs.
In a large heavy saucepan over medium heat, begin melting the butter. When it's half melted, add the chocolate and stir until the chocolate is half melted. Remove from heat and stir until both are fully melted.
Mix in the sugar, eggs, vanilla, graham cracker crumbs and marshmallows.
Pour and scrape the batter into the pan and bake for 30 minutes, or until the top is browned, the edges are crusty and only the very center is still soft. Cool in the pan on a rack for 20 minutes. Run a knife around the edge of the cake, cover with wax paper and invert onto a plate. Remove the pan and peel off the lining paper. Cover with a rack and invert again. Remove plate and wax paper and cool about 15 minutes more.
Per serving: 391 calories, 5 gm protein, 55 gm carbohydrates, 18 gm fat, 89 mg cholesterol, 9 gm saturated fat, 209 mg sodium Recipe by: "One-Pot Cakes,"
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.