• 2 2/3 cups organic yellow cake mix
• 2 large Nellie's Free Range Eggs, beaten
• 2 tablespoons canola oil
• 2/3 cup milk
• Cooking spray
• 1-2 cups chocolate chips
• Graham crackers for topping
• 12 large marshmallows
• Special equipment: donut pan

To make the donuts:

• Preheat oven to 350F. Spray the cavities of a 12-count donut pan with cooking spray
• To a deep bowl, add cake mix, eggs, oil, and milk. Mix together with a whisk until well combined with no clumps.
• Using a measuring cup with a spout for pouring or an icing bag, fill each donut pan cavity half full with half of the batter, reserving the other half. Place in the oven and bake for 10 minutes. Remove donut pan from oven and let cool before removing donuts. Repeat with reserved batter to yield 24 thin donuts.

To assemble the donuts:

• Melt chocolate in a medium bowl according to the instructions on the package. Meanwhile, crumble the graham crackers in a food processor or crush in a plastic bag with a rolling pin.
• Dip 12 donuts (these will be the tops of the donut sandwiches) into the melted chocolate, then sprinkle with graham cracker crumbs. Set tops aside.
• Arrange 12 donuts (these will be the bottoms of the donut sandwiches) on a baking sheet lined with parchment paper. Place a large marshmallow on top of each donut. Place baking sheet in the oven and broil until marshmallows begin to brown, watching closely to ensure that they don't burn.
• Remove bottoms from oven and assemble with the tops. Place donut sandwiches on a platter or dessert stand and dig in!