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Preheat oven to 350 degrees
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In a medium bowl whisk together flour, graham cracker crumbs, baking powder and salt. Set aside
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In a large bowl, cream together butter and sugar until fluffy, about 5 minutes
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Add eggs to butter mixture, one at a time, beating well between each addition. Mix in vanilla.
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Alternate adding flour mixture and milk to butter mixture in 3 additions, beginning and ending with flour mixture.
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Fold in chocolate chips.
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In a separate bowl, beat marshmallow fluff, cream cheese and powdered sugar until well combined.
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Pour 1/3 graham cracker batter into a greased and floured bundt pan. Top with 1/2 marshmallow mixture. Using a knife, swirl the batters together. Add more graham cracker batter, then marshmallow mix, alternating and swirling until both batters are used up.
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Bake 55-65 minutes until golden brown. Cake should spring back when touched.
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Cool in bundt pan for 10 minutes, then turn onto a plate and cool completely.