Bonfire season is here and my aching to make a big batch of s’mores is running very high this week.
I’m obsessed with making s’mores that are really worth the time (like stuffing them with cotton candy or filling s’mores with Reese’s Pieces). But today’s variation might just beat them all. This newest creation takes-the-cake as my favorite way to eat s’mores.
A s’mores cake! Delicious graham cracker crusts layered with marshmallow filling, and a chocolate ganache creates a treat that explodes with sweetness. A cake that will make you wait for summer all year long.
The s’mores cake is layer after layer of chocolate and marshmallow goodness seeping out in every bite, from the moment you cut inside. Just the way this most beloved treat should be enjoyed. Made squared to look like real s’mores, or circled for more of a campfire birthday look – the cake has a fun presentation and an amazing taste. A wonderful finish to any summer night.
The “toasted marshmallow” look is the finale that makes this cake so special. And you don’t even need a bonfire to create the look. Toast your own marshmallow top by using a small blowtorch to gently brown the tops of the marshmallows. If you don’t have a blowtorch handy, bake marshmallows separately in a hot oven for a few minutes, then place them gently on top to decorate your cake.
To make the s’mores crust cake you’ll need; 1 cup graham cracker crumbs, 1 box white cake mix, 2 tablespoons sugar, 1-1/2 cups water, 2 egg whites, 4 tablespoons canola oil, 1 package of marshmallows (regular or mini) for decorating.
Preheat oven to 350F. Grease and flour two 9-in. cake pans.
In a large bowl, beat graham cracker crumbs, cake mix, sugar, water, egg whites, and oil for 2 minutes. Divide and pour the batter into two cake pans. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Let stand for a few minutes. Remove cakes from pans and allow to cool completely on wire rack.