SMores Torte - butter

Method

• Preheat oven to 350*F.
• Grease the bottom and sides of an 8" round cake pan; line the bottom with waxed paper, grease the paper, and dust with graham cracker crumbs.
• In a large heavy saucepan over medium heat, begin to melt the butter.
• When it's half melted, add the chocolate and stir until the chocolate is half melted.
• Remove pan from heat and stir until both are fully melted.
• Stir in the sugar, eggs, vanilla, graham cracker crumbs, and marshmallows.
• Pour and scrape the batter into the prepared pan and bake for 30 minutes, or until the top is browned, the edges are crusty, and the center is still soft.
• Cool in pan on a wire rack for 20 minutes.
• Run a knife around the rim of the cake, cover with waxed paper, and invert onto a serving plate.
• Remove the pan and peel off the lining paper.
• Cover with another plate and invert again; remove the top sheet of waxed paper and cool about 15 minutes more.
• Serve with whipped cream, ice cream and fudge sauce, or dust with powdered sugar.