Preheat oven to 350 F.

Mix together the milk and vinegar, stir and set aside.

Blend together the butter and sugar together until smooth.

Add cocoa powder, vanilla and eggs.

In another bowl, add the flour, salt and baking powder and sift together.

Add the flour mixture to the butter mixture, followed by the milk mixture.

Stir together until batter is smooth.

Grease and flour your pan and divide batter between the different pans. Don't fill more than 1/2 full.

Bake according to bake times below:

Cool or freeze cakes.

If you want thinner layers like I did on my cake you can slice the cakes in half.

Fill with marshmallow creme.

Mix the chocolate buttercream frosting according to directions.

Frost the sides and top of cake with a crumb coat and place in the freezer for 10 minutes.

Crush graham crackers in a plastic zip top bags.

Frost cake again with final coat of frosting and immediately press crushed graham crackers against side of cake.

To make the chocolate ganache, heat half and half until it's steaming in a microwave or on a stove top. Pour over chocolate chips and cover. Let sit for 3 minutes or until chocolate is melted. Stir until chocolate is shiny and all melted. If it doesn't melt completely, microwave for 15 second intervals, stirring after each time until all chocolate is melted. Cool until semi-set so it's not super runny, then pour slightly cooled chocolate ganache over the top of cake and let it drip down the sides slightly.

Toast the marshmallows under a broiler for 1-2 minutes (watch carefully).

Add Hershey's chocolates.

Serve and enjoy!

Approximate baking times: 6 inch rounds – ~23-25 minutes 8 inch rounds – ~20-23 minutes 9 inch rounds – ~18-21 minutes