This Chocolate Chip Graham Cracker Cake is one of the favorites in our family and the kids just love it, the adults too! You can frost it with whatever flavor of frosting that you like. Sometimes I use a butter cream and at other times I use a chocolate frosting, that is totally up to you.
Chocolate Chip Graham Cracker Cake Recipe
3 cups graham cracker crumbs
1 tablespoon baking powder
1/4 teaspoon salt
3 large Eggland's Best Eggs, separated
1 1/2 cups milk
3/4 cup vegetable shortening
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
non-stick baking spray
Spray a 9" by 13" baking pan with non-stick baking spray; set aside. In a large mixing bowl sift together the graham cracker crumbs, baking powder and salt. Separate the three eggs by putting the egg whites in one small bowl. In a large mixing bowl beat together the egg yoks, milk, vegetable shortening, granulated sugar and vanilla extract until well blended. Gradually beat in the graham cracker crumb mixture until all ingredients are well combined. Using an electric mixer beat the egg whites until stiff and then fold them into the cake batter. Use a rubber spatula and fold in the semi-sweet chocolate chips until all ingredients are well blended together.
Pour the cake batter into your prepared baking dish. Preheat oven to 350 degrees F. Bake cake for 24 to 29 minutes or until the center of the cake is done. Remove from oven and let cool. Frost with your favorite flavor of frosting.
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