This cake is the next best thing to s’mores by the campfire. Adjust the amount of marshmallows and chocolate chips to make it as ooey-gooey as you desire.
—DEBORAH WILLIAMS PEORIA, AZ
PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 20 SERVINGS
2 1/2 cups reduced-fat graham cracker crumbs (about 15 whole crackers)
1/2 cup sugar
1/3 cup cake flour
1/3 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
3 egg whites
1 cup light soy milk
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg whites, soy milk, applesauce and oil. Stir into dry ingredients just until moistened. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
2. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows. Bake 4-6 minutes longer or until the marshmallows are softened. Cool on a wire rack for 10 minutes.
3. In a microwave, melt chocolate chips; stir until smooth. Drizzle over cake. Cool completely on a wire rack.
PER SERVING 1 piece equals 168 cal., 6 g fat (2 g sat. fat), 0 chol., 159 mg sodium, 28 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 2 starch, 1 fat.