Gooey S’Mores Cake

  If you haven’t figured it out yet, S’Mores are one {of many!} of my food weaknesses.

  I have made I Want S’More Bars:

Fluffy S’mores Cake

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And just plain ol’ S’mores over the open fire.

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I guess I just can’t resist a good S’Mores Recipe, because now I have another one to share with you.  It’s got this great sticky, shiny marshmallow-esque frosting that you smear all over it! 

Gooey S’Mores Cake

{click title for easy printable}

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Ingredients

FOR THE CAKE:

  • ½ cups Shortening
  • ¼ cups Softened Butter
  • 1 cup Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 3 tsp. baking powder
  • 2-¾ cups Graham Cracker Crumbs
  • 12 ounces, fluid Evaporated Milk

FOR THE FROSTING:

  • 4 whole Egg Whites
  • 1 cup Sugar
  • ½ teaspoons Cream Of Tartar
  • 1-½ teaspoon Vanilla Extract
  • ½ cups Chocolate Chips
  • Marshmallows, Graham Cracker Crumbs & Hershey Bars For Garnish

Spray and flour 2 – 9 inch pans, set aside. In a large bowl, cream together the sugar, butter, and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add cracker crumbs and baking powder, alternating with the entire can of milk, continually beating mixture.
Divide between 2 pans and bake at 350* for 18-22 minutes or until done. Cool for 10 minutes before removing from pan to cool.
For the frosting:
In a large saucepan, combine egg whites, sugar and cream of tartar. Heat over low heat. Using an immersion or hand blender, beat on low until frosting reaches 160* or is steaming but not boiling yet. (about 8-10 minutes) Pour into a large bowl, add vanilla and beat on high until stiff peaks form. (5-7 minutes)
Place 1st cake on cake plate and smear 2/3 cup frosting over the top of it. Sprinkle with chocolate chips before topping with 2nd cake. Use the remaining frosting to cover top and sides of both cakes.
Garnish as you desire with marshmallows, graham cracker crumbs and Hershey bars.

Dig in!

~T

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Fluffy S’Mores Cake

Hi everyone! I was gone allll day yesterday helping my mom at her new house, and it was grocery day too.  I literally left the house at 9 and returned home for dinner.  I did stop home once, at 11:30 to throw the groceries in their homes, but then back to my mom’s.  This time, I didn’t return until supper time. (Dale was super sweet and had supper started!!!! Brownie points!!!!!!)  I don’t know how momma’s that work outside the home do it. I am exhausted, and I didn’t get HALF the stuff accomplished I wanted to today.  So alas, all I have to offer you today is a recipe, but that’s fun too, RIGHT?!  Especially when I tell you it’s DESSERT!  Mmmm!

  This creamy, mousse-like cake was DIVINE!  And pretty too!

Fluffy S’Mores Cake

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  • FOR CRUST
  • 9 whole Rectangles Graham Cracker, Crushed
  • 6 Tablespoons Butter, Melted
  • ¼ cubes Sugar
  • FOR FILLING:
  • 12 ounces, weight Extra Creamy Cool Whip, Thawed (divided Use)
  • 11-½ ounces, weight Milk Chocolate Chips
  • 8 ounces, weight Sour Cream
  • 7 ounces, weight Marshmallow Cream
  • 6 whole Graham Rectangles, Crushed
  • TOPPING:
  • 1 whole Hershey’s Bar, Broken In Bits
  • Graham Crackers, Broken In Bits
  • Mini Marshmallows
  • Large Marshmallows, Cut In Half (Optional)

Crush Graham crackers and mix with sugar and melted butter. Form a crust in the bottom of your springform pan. Bake at 350* for 10 minutes. Remove from oven and cool before continuing.
Carefully melt chocolate chips on stove top or in microwave, stirring often so it doesn’t scorch. Stir in 1 cup cool whip and pour over cooled crust, spreading evenly and freeze for 10 minutes to set.
Combine sour cream, marshmallow cream,remaining cool whip and crushed graham crackers. Spread over chocolate layer. Refrigerate 30 minutes or until set.
“Decorate” using marshmallows, broken graham crackers and chocolate. You might want to press large marshmallow halves all the way around the perimeter to make it pretty. (I used Gingerbread marshmallows)

Return to fridge until serving time.

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It’s very rich, slice ‘em small!

~T