1/2 cup boiling water
1 teaspoon baking soda
1/2 cup buttermilk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup shortening
1 cup shortening-free instant chocolate syrup
1 1/2 cups vanilla extract
2 egg whites
1 egg yolks
1 cup milk
2 tablespoons cocoa powder
1 1/2 teaspoons vegetable oil
1 teaspoon instant vanilla extract
2 cups melted butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) and 3/4 (6 ounce) packages of graham crackers. Split graham crackers into 2 wedges. Place halves into 10 or 1/2 quart casserole pans. Top with remaining graham crackers.
Bake for 35 minutes in the preheated oven. Cool slightly, remove lid from oven. Cool completely, store tightly covered. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages of chocolate cake mix.
In a large bowl, stir together 1/2 cup boiling water and baking soda until smooth. Stir in brown sugar, 1/2 cup shortening, 1/2 cup shortening-free vanilla, 1/2 cup melted chocolate syrup, egg whites and egg yolks. Beat with an electric mixer, or the vanilla should be stiff. Pour into greased and flour lined 8 or 9 quart casserole pans. Chill overnight in refrigerator.
In a large glass or metal bowl, beat egg white and egg yolks. Use a wooden spoon to mix the cocoa powder into the milk while beating, starting and ending with the chocolate. Refrigerate overnight before serving.