1 1/2 cups graham crackers
1/3 cup shortening
1/2 cup white sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups brown sugar
1 1/2 cups zucchini pasta
2 red tips
1 (8 ounce) can apple pie filling
3 egg whites
1/2 cup white sugar
1/2 teaspoon vanilla extract
3/4 cup chopped apples
1 cup chopped peanuts
Preheat oven to 350 degrees F(175 degrees C). Sift together the 2 cups graham cracker crumbs and 3/4 cup shortening. Set aside. In a large bowl, stir together the ingredients until all of the dry ingredients are moistened. Stir in the baking soda, salt and flour, one at a time, until they are completely combined. Stir in the melted chocolate. When the dough has pulled together, turn it out onto a lightly floured surface and knead with a wet fork for 10 minutes. Lightly oil a large bowl, place the dough into the bowl and turn to coat thoroughly. Cover with a damp cloth and place in a greased 9x13-inch baking pan.
Bake in the preheated oven for 25 to 30 minutes, or until a wooden toothpick inserted into center of the cake comes out clean. Allow to cool.
In a large bowl, mix together the egg whites and 1/2 cup sugar. Gradually beat in the shortening, mixing only once. Finally, add the vanilla, adding more shortening if necessary. Spread over bottom cake layer and arrange the apples over the filling. Pour over the cake while still hot. Top with the chopped peanuts.