S'MORES CAKE
You'll find all your favorite s'mores ingredients--graham crackers, chocolate and marshmallow creme--swirled into this delicious cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, cracker crumbs, water, sour cream, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
- Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
- In medium bowl, stir together marshmallow creme and frosting. Frost cake with marshmallow frosting. Drop small dollops of reserved hot fudge topping randomly over frosting. Swirl topping through frosting with knife for marbled design. Store loosely covered.
Nutrition Facts : Calories 410, Carbohydrate 66 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 46 g, TransFat 1 g
S'MORES GRAVEYARD CAKE
Frosting and crushed chocolate graham crackers set the stage for this scary graveyard that can be filled with all your favorite creepy-crawly Halloween favorites.
Provided by Catherine McCord
Categories dessert
Time 2h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Line the bottom of a 9-by-13-inch baking pan with parchment paper and spray with nonstick spray.
- Whisk the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder together in a large bowl. Add the eggs, milk, coconut oil, vinegar and vanilla. Beat with an electric mixer at medium speed until smooth, about 2 minutes. Beat in the hot water until smooth.
- Pour the batter into the prepared pan and tap against the counter to remove any air bubbles. Bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Let cool completely in the pan. Invert onto a serving platter or cutting board.
- Spread the frosting evenly over the cake. Sprinkle evenly with the crushed chocolate graham crackers.
- Microwave the marshmallows in a microwave-safe medium bowl until they puff and are soft enough to stir, about 1 minute. Stir in about a 1/4 teaspoon yellow food coloring and 1/4 teaspoon green food coloring.
- Using two forks, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in all directions. Continue until you have what looks like a spiderweb. You can spray your hands with cooking spray and arrange strands once the marshmallow is cool enough to handle. Microwave the mixture for 30 seconds to loosen up as needed.
- Decorate the top of the cake with gummy candies and sprinkles.
MICROWAVE S'MORES MUG CAKES
When I'm craving a rich, chocolaty dessert, but don't want to commit to baking an entire cake, pie or something in between, I whip up these Microwave S'mores Mug Cakes. You only need a small amount of each ingredient to create a decadent chocolate, graham cracker, marshmallow treat with a twist that you can make in the microwave and eat right away. The best part? Since each cake is made in one mug there's practically no clean up, to boot.
Provided by Catherine McCord
Categories dessert
Time 10m
Yield 2 mug cakes
Number Of Ingredients 10
Steps:
- Microwave 1 tablespoon of the butter in a microwave-safe mug until melted, about 20 seconds. Add the graham cracker crumbs and stir to combine. Transfer half of the crumbs into another microwave-safe mug and press the crumbs down into the bottom of each mug.
- Microwave the remaining 3 tablespoons butter in a microwave-safe bowl until melted, 20 to 30 seconds. Add the milk and egg and whisk to combine. Add the flour, sugar, cocoa powder, baking powder and a pinch of salt and whisk until smooth.
- Divide 1/4 of the batter into each mug and top each with 8 mini marshmallows or 1 large marshmallow. Divide the remaining batter into each mug and top each with 8 mini marshmallows or 1 large marshmallow.
- Microwave the mugs for 1 minute to 1 minute 15 seconds, watching towards the end to make sure the cakes don't overflow.
S'MORES DUMP CAKE
Make S'mores in a cake form with this S'mores Dump Cake! Sprinkle moist chocolate cake with graham cracker crumbs on top of a gooey marshmallow base.
Provided by My Food and Family
Categories Cakes
Time 55m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Microwave chopped chocolate and 1 cup milk in medium microwaveable bowl on HIGH 2-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Add sugar, eggs and remaining milk; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
- Cover with 3 cups marshmallows; sprinkle with cake mix and graham crumbs. Drizzle with butter.
- Bake 35 to 40 min. or until center is almost set. Immediately top with remaining marshmallows; cool completely.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
S'MORES CAKE
Provided by Food Network Kitchen
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth. Stir in the vanilla. Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
- Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined. Spread out on a baking sheet. Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool. Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally. Place 1 cake half on a platter. Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften). Sprinkle one-third of the graham cracker mixture over the marshmallow cream. Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping. Pour the ganache over the cake, letting it drip down the sides. Sprinkle with the reserved graham cracker mixture. Serve immediately.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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