Monday, September 04, 2006

1 Box yellow cake mix
1 cup of graham cracker crumbs
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 jar (16-17 oz size) of hot fudge topping
1 jar (7oz size) of marshmallow creme

Preheat oven to 325 degrees.  Grease bottom only of 13x9 pan with shortening.  Beat cake mix, cracker crumbs, water, oil and eggs on low speed for 30 seconds, beat on medium for 2 minutes and then pour pan.  Reserve 1/4 cup of hot fudge topping.  Drop remaining hot fudge by generous tablespoonfuls randomly over cake batter (about 12-14 mounds).  Bake 40-45 minutes or until toothpick inserted in center comes out clean. Remove from oven and run a knife along he side of the pan to loosen cake.  Cool for 15 minutes.

Spoon teasponfuls of marshmallow creme onto warm cake; carefully speak with knife dipped in hot water.  Drop small dollops of reserved hot fudge topping randomly over marshmallow creme with knife creating a marbled design.  Cool for 2 hours.  Store uncovered at room temperature. 

Serves 15