4 1/2 cups chocolate chips
1/4 cup vanilla extract
2 cups fresh graham cracker crumbs
1 cup confectioners' sugar
1/4 cup vegetable oil
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix chocolate chips, quickly corrale the chocolate into the graham cracker crumb mixture, and spread token rounds fast and evenly. Sprinkle in confectioners' sugar; baking soda should be added shortly before frosting.
Bake in preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
Remove rack from oven to cool completely. Frost and chill cake for 20 to 25 minutes.
Frost top and sides of cake with chocolate frosting. Remove and frost flat removing cake from oven. Cover and refrigerate for at least 15 minutes.
Reheat oven to 425 degrees F (220 degrees C). Grease and flour 2-row pie pan.
In another large bowl, whisk together the margarine, chocolate chunks, vanilla extract, chocolate, marshmallow creme, cocoa and powdered sugar until smooth. Combine the oil and oil by stirring in 1/4 cup at a time until creating a frosting consistency (this is called a chocolate glaze). Make a well in the center and pour in two 1/4 cup of chocolate glaze at a time alternating with the melted marshmallow cream until the glaze is completely set.
Spread top of cake with remaining chocolate glaze, leaving sufficient as necessary for the frosting. Frost sides of cake with remaining chocolate glaze. Frost top of cake with remaining chocolate glaze. Refrigerate 1 hour and frost when ready to serve.