Preheat oven to 350.
Line a 11"x7" cake pan with parchment paper, set aside.
In medium bowl stir together 1 1/2 cups graham cracker crumbs, flour, baking powder and salt, set aide.
In another bowl beat together your shortening or butter until fluffy. Add your sugar and vanilla and beat until combined.
Add your egg yolks and beat again until incorporated.
Alternate adding your milk and flour mixture making sure to mix thoroughly after each addition.
Beat your egg whites in bowl with mixer on high until stiff peaks form, in 3 separate additions slowly fold in egg whites to cake batter mixture.
Pour into pan and bake for about 20-25 minutes or until golden and set, set aside to cool.
Meanwhile in bowl to make frosting beat your butter until fluffy, mix in your vanilla then add your powdered sugar 1 cup at a time. Lastly add in your marshmallow creme until combined.
Once cake has cooled, poke holes with knife all around the top of cake, pour your chocolate syrup over the top and spread around with spatula to push the syrup into the holes.
Top with your frosting and sprinkle with reserved graham cracker crumbs and drizzle with more chocolate syrup.