CAKE INGREDIENTS:
1 1/4 cup all-purpose flour
1/2 cup gram crackers
3/4 cup cocoa
1/2 cup dark cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
2 eggs
1 cup brewed coffee
3/4 cup PA Preferred VALE WOOD FARMS buttermilk
1/2 cup PA Preferred VALE WOOD FARMS butter
1/4 cup shortening
2 tsp vanilla extract
1 tsp maple extract
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour two 9" round cake pans and one 8" round cake pan.
With a food processor grind up 3/4 cup gram crackers until they are fine dust. Set aside 1/4 cup for frosting
In large bowl combine flour, cocoas, 1/2 cup gram cracker dust, baking soda, and baking powder. Whisk together and set aside.
In a second large bowl combine PA Preferred VALE WOOD FARMS butter and shortening. Blend with a mixer until creamy. Add sugar, salt, vanilla and maple extract. Blend until fluffy. Add eggs room temperature and mix for about 2 minutes.
Add room temperature coffee and room temperature PA Preferred VALE WOOD FARMS buttermilk; blend well.
Add dry ingredients to wet. Blend until just mixed completely.
Pour evenly into prepared pans. Bake at 350 degrees 20 to 25 minutes.
Use a toothpick to test center of the cakes.
Cool for 10 minutes, then remove from pans.
Cool completely.
FROSTING
1 cup shortening
1/2 cup PA Preferred VALE WOOD FARMS butter
5 cups powdered sugar
1 Tbs clear vanilla extract
1 tsp salt
2-4 Tbs cold water
Other things you will need:
crushed gram crackers for bottom layer of frosting
1/4 cup cocoa powder for second layer
1/4 tsp instant coffee for second layer
1 cup of marshmallow fluff for top layer
1 bag of mini marshmallows for top layer
chocolate chips, shavings, or pieces of your choice for the top of the cake used as a garnish.
DIRECTIONS:
For base frosting, mix shortening and PA Preferred VALE WOOD FARMS butter in a bowl with a mixer until fluffy for about ten minuets on medium speed.
Add sugar one cup at a time. After three cups of sugar add salt, vanilla, and two Tbs of water.
Add all of the sugar. If the frosting is too stiff add more water.
Measure one cup of the frosting and set aside.
Half the remaining frosting. Put the other half in a separate bowl.
With a mixer add 1/4 cup gram cracker dust to half of your frosting. You can reserve1/4 cup of this frosting for the top of your cake to use as a garnish.
With a mixer add 1/4 cup cocoa and 1/4 tsp instant coffee to the other half of your frosting. Add more water if frosting is too stiff.
With a mixer add 1 cup marshmallow fluff to the reserved cup of frosting.
ASSEMBLY:
Put the first 9" cake layer on a cake plate and spread grain cracker frosting on top and sides evenly.
Place the next 9" cake layer on top of the first. Evenly spread chocolate frosting on top and sides of the second layer only.
Place the last 8" cake layer on top of the second. Evenly spread marshmallow frosting on top and sides of the top layer only.
Decorate the bottom of your cake by pressing crushed gram crackers into the frosting.
Decorate the second layer by running a spoon through the chocolate frosting in swirls.
Decorate the top layer by stacking mini marshmallows around the outer edge of the cakes top layer. Toast them using a mini torch. Use reserved gram cracker frosting, more toasted marshmallows, and chocolate pieces on the top of your cake.
Refrigerate. Enjoy!