1package of marshmallowsregular or mini for decorating
1-1/2cupsheavy whipping cream
2teaspoonslight corn syrup
12ozbittersweet chocolatechopped
1jar13 oz marshmallow creme
1package8 oz cream cheese, softened
Instructions
Preheat oven to 350F. Grease and flour two 9-in. cake pans.
In a large bowl, beat graham cracker crumbs, cake mix, sugar, water, egg whites, and oil for 2 minutes.
Divide and pour the batter into two cake pans.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Let stand for a few minutes. Remove cakes from pans and allow to cool completely on wire rack.
Make the chocolate ganache frosting
Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan.
Pour the mixture over the chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined (do not over stir). The mixture will be smooth and shiny.
Refrigerate, stirring every 5 minutes, until frosting is thick enough to spread. Once it reaches correct thickness - use immediately.
Make the marshmallow creme frosting
In the bowl of a mixer with a whisk attachment, whip the marshmallow creme and cream cheese until thoroughly mixed and glossy. Once prepared use immediately.