Preheat the oven to 350 degrees. Spray the bottom and sides
of an 8-inch layer pan with nonstick spray, line the bottom
of the pan with parchment or wax paper, spray with more
shortening and dust with flour or graham cracker crumbs.
In a large heavy saucepan over medium heat, begin melting
the butter. When it's half melted, add the chocolate and
stir until the chocolate is half melted. Remove from heat
and stir until both are fully melted.
Mix in the sugar, eggs, vanilla, graham cracker crumbs and
marshmallows.
Pour and scrape the batter into the pan and bake for 30
minutes, or until the top is browned, the edges are crusty
and only the very center is still soft. Cool in the pan on
a rack for 20 minutes.
Run a knife around the edge of the
cake, cover with wax paper and invert onto a plate. Remove
the pan and peel off the lining paper. Cover with a rack
and invert again. Remove plate and wax paper and cool about
15 minutes more.
Per serving: 391 calories, 5 gm protein, 55 gm
carbohydrates, 18 gm fat, 89 mg cholesterol, 9 gm saturated
fat, 209 mg sodium
From "One-Pot Cakes"