2 1/2 C all purpose flour
2 1/2 C superfine sugar
1 C Dutch process cocoa or use regular
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 1/2 C buttermilk
1 C hot water
3/4 C vegetable oil
3 large eggs room temperature
1 tablespoon vanilla
Preheat Oven To 350. Line bottoms of 3 - 7 inch pans or use 3 - 8 (I used 7 inch and purchased online) with parchment paper. I prefer the 7 inch for a tall cake look and it still serves a crowd well.
Sift flour, sugar, cocoa, soda, baking powder and salt together in large mixer bowl. In another bowl whisk together buttermilk, oil, eggs vanilla and hot water.
With mixer on low speed gradually add liquid mixture to flour mix. Mix until smooth 1-2 minutes. Scrape bowl. Divide into pans - a little over two cups each. Drop on counter a few times to remove bubbles. There are lots of bubbles in this recipe.
Bake about 30 minutes or until toothpick comes out clean. Let cool 10 minutes then run knife
around edge of pan and turn over into cooking rack. Peel off paper and let cool completely.
Fill with Marshmallow Frosting
Mix in mixing bowl until fluffy. (This is half my normal Marshmallow Frosting recipe.)
1 - 7 oz jar marshmallow cream
3/4 C softened butter and 1/4 C powdered sugar. Add 1 tsp vanilla.
Chop 4 Hershey's milk chocolate bars and crush 3 -4 graham crackers.
On cake platter, place a small dollop of frosting to secure cake. Spread half of filling on one layer. Sprinkle chopped chocolate and graham cracker on top.
Top with second layer and repeat the chocolate and cracker crumbs. Top with third layer Stick three bamboo skewers in to hold cake in place.
Melt 1 C butter. Mix in 1/4 C cocoa powder until blended. Sift 4 C powdered sugar to remove lumps.
Add to butter. Add 6 tablespoons milk and 1 tsp vanilla.
Whip in mixing bowl until spreading consistency.
Frost top and sides with this frosting. Garnish with chocolate bars, toasted marshmallows and
graham crackers. I toasted my marshmallows with a small butane kitchen torch.