Smores Cake Food

S'MORES CAKE

Steps:

• Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
• Beat cake mix, cracker crumbs, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. 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 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
• Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme.
• Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.).

GIANT S'MORE CAKE

Steps:

• Preheat the oven to 350 degrees F. Make the large graham crackers: Discard 3/4 cup of the cookie mix. Prepare the remaining mix as directed for cut-out cookies, adding the ground graham crackers.
• Divide the dough in half. Roll out each piece of dough into a 9 1/2-inch square on separate sheets of parchment paper; transfer the dough and parchment to 2 baking sheets.
• Bake the graham-cracker cookies until golden and set, 12 to 15 minutes. While still warm, trim the edges with a paring knife to make even 9-inch squares.
• Use a butter knife to score a perforated line across the middle of each cookie, then use a chopstick or skewer to make small holes as shown. Let cool completely.
• Using an offset spatula, spread the fudge sauce into a wavy pool on 1 cookie. Transfer to the freezer.
• Let the ice cream soften slightly, then cut off the carton and place the block of ice cream on its side on a piece of plastic wrap. Cover with more plastic and press the ice cream to flatten slightly. Freeze until firm, about 1 hour.
• Meanwhile, make the meringue: Beat the egg whites and cream of tartar with a mixer on medium-high speed until foamy, then gradually beat in the sugar on high speed until stiff glossy peaks form.
• Remove the plastic and set the ice cream on top of the fudge-covered cookie. Using an offset spatula, cover the ice cream with a smooth layer of meringue, building out the sides slightly.
• Use a kitchen torch to brown the meringue, then gently press the other graham-cracker cookie on top. Freeze until ready to serve, then let soften slightly and slice.

MAGICAL NO-BAKE S'MORES CAKE

Steps:

• Make the chocolate layer: Whisk together the milk and pudding mix in a medium bowl and allow to firm up according to the instructions on the box.
• Make the marshmallow layer: Beat the marshmallow creme and whipped topping in a large bowl with a mixer until smooth.
• To assemble: Line the bottom of an 8-inch square baking dish with some of the graham crackers, breaking them up if needed to make a single layer. Spread half of the chocolate pudding evenly over the graham crackers. Add another layer of graham crackers to the dish and cover evenly with half of the marshmallow mixture. Repeat these layers ending with the marshmallow mixture on the top. Sprinkle with the shaved chocolate and refrigerate at least 4 hours before cutting and serving.

S'MORES ICEBOX CAKE

Steps:

• Preheat the broiler. Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Stir until smooth; set aside to cool.
• Butter a baking sheet, then arrange 15 marshmallows on the baking sheet and broil until toasted and bubbling, 30 seconds to 1 minute; set aside to cool. Combine 1 cup heavy cream, the cocoa powder and confectioners' sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Combine the remaining 1 cup heavy cream and the broiled marshmallows in a medium bowl; beat with the mixer on medium speed until stiff peaks form, 1 to 2 minutes. (It's OK if some small pieces of marshmallow remain in the whipped cream.)
• Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of graham crackers, breaking to fit as needed. Spread with half of the marshmallow whipped cream. Drizzle with 2 tablespoons of the chocolate ganache, then top with another layer of graham crackers. Spread half of the chocolate whipped cream over the graham crackers, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining marshmallow whipped cream on top, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining chocolate whipped cream on top, drizzle with 2 tablespoons ganache and top with a final layer of graham crackers.
• Fold the overhanging plastic wrap over the graham crackers and press gently. Refrigerate at least 6 hours or overnight. Place the remaining graham crackers (about 1 1/2) in a resealable plastic bag and crush with a rolling pin until finely ground. Set aside. Refrigerate the remaining ganache.
• About 1 hour before serving, preheat the broiler. Warm the reserved ganache in the microwave until pourable. Butter a baking sheet. Cut the remaining 9 marshmallows in half (parallel to the flat sides) and arrange cut-side down on the baking sheet in a tight 3-by-6 rectangle (the marshmallows should be touching). Broil until toasted and bubbling, 30 seconds to 1 minute. Let the marshmallows and ganache cool, about 1 hour.
• Invert the cake onto a platter and discard the plastic wrap. Press the reserved graham cracker crumbs onto the sides of the cake. Pour the ganache on top of the cake and spread in a thin layer, letting some drip down the sides. Remove the toasted marshmallows in one piece from the baking sheet with a large metal spatula and place on top of the cake.

S'MORES DRIP CAKE

Steps:

• Make 3 layers of chocolate cake, following package instructions for 8-inch cake pans. Let cool completely before using a serrated knife to remove any domed tops before frosting.
• For the buttercream:.
• In a medium bowl, beat the butter and shortening together until completely smooth, creamy and well-mixed.
• Add the marshmallow cream, salt and vanilla extract. Stir to combine.
• Add the powdered sugar in 3 to 4 batches, to avoid making a mess, stirring well between additions. Mix in the milk a tablespoon at a time until you get a soft, spreadable frosting.
• Remove 2/3 cup of frosting and place into a small bowl. Mix the cocoa powder into this frosting then scoop into a disposable piping bag and set aside.
• To the remaining frosting the medium bowl, add 6 tablespoons of the graham cracker crumbs and stir through to combine. Reserve the remaining 2 tablespoons of graham cracker crumbs for garnish.
• To make the meringue:.
• Fill a medium pot with 2-inch depth of water and place over a medium-low heat on the stove. Set a large, heatproof bowl over the pot. Add the egg whites and sugar to the large bowl and stir constantly until the sugar has dissolved (the mixture shouldn't feel gritty when you rub some between your fingertips) and registers 160 degrees F on a thermometer.
• Remove the bowl from the pan and use electric beaters to whisk until cool, very fluffy and thickened - you should be able to lift up the beaters and form stiff peaks in the mixture which do not sink back into the meringue.
• To make the ganache:.
• Place the chocolate chips into a medium bowl.
• Heat the heavy cream in a small pot over a medium heat until steaming. Pour this over the chocolate in the bowl and let sit for 5 minutes so the chocolate can melt. Only then, stir together until smooth. Let cool for 10-20 minutes at room temperature until slightly thickened. Transfer the ganache to a disposable piping bag.
• Assembly:.
• Place a dab of graham cracker buttercream onto a cake board or serving plate and place on the first cake layer to secure it to the board.
• Scoop roughly 1/3 cup of graham cracker buttercream onto the layer and spread it out into an even layer over the top of the cake layer. Top with the second cake layer and spread on another ~1/3 cup of graham cracker frosting. Top with the final cake layer and spread another ~1/3 cup of frosting over the top of the cake.
• Transfer the remaining graham cracker buttercream to a piping bag.
• Snip the tips off the piping bags containing the chocolate and graham cracker buttercreams - you want the holes to be about 1 inch wide.
• Pipe alternating horizontal rings of chocolate and graham cracker buttercream around the outer sides of the cake to create a stripy effect around the cake. Use a flat cake scraper (or a metal bench scraper or palette knife) to smooth the buttercream on the outside of the cake into an even, smooth layer - it's helpful to use a revolving cake turntable here as you can spin the cake with one hand very easily as you hold the cake scraper straight against the edge of the cake.
• Snip the tip off the piping bag containing the warm chocolate ganache. Pipe ganache around the top edge of the cake, allowing it to drip down the cake in vertical drips. Use the remaining ganache to cover the top of the cake, using an offset spatula if needed to spread into an even layer. Let set (you can chill in the fridge to speed this up) until the ganache is set.
• Once the ganache has set, scoop the meringue from the bowl onto the top of the cake. Make dramatic dips, peaks and waves in the meringue. Use a kitchen blowtorch to lightly toast the meringue all over.
• Press the reserved graham cracker crumbs over the bottom edge of the cake.
• Serve immediately.

NO BAKE S'MORES CAKE

Steps:

• Line bottom of 9x13" casserole dish with graham crackers.
• Mix marshmallow cream and cool whip in mixer until smooth (scraping down sides).
• Add vanilla extract to mixture.
• Spread 1/3rd of marshmallow mixture over top of graham crackers.
• Add another layer of graham crackers, another 1/3rd of marshmallow mixture, repeat. And finish with a layer of graham cracker on top.
• Over medium-low heat, melt chocolate chips with the heavy whipping cream.
• Once melted and combined, add salt and turn off heat.
• Let cool for 15 minutes, but wisk every 5 minutes while cooling.
• Pour over the top of the graham crackers, spread evenly.
• Put container in freezer for 30 minutes, uncovered.
• Remove from freezer, cover and place in the refrigerator overnight.

S'MORES DUMP CAKE

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.

NO-BAKE S'MORE 'CAKE'

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 9 graham squares, overlapping as needed to form even layer.
• Add 2 cups COOL WHIP to pudding; stir gently just until blended. Spread half the pudding mixture over graham squares in pan; top with 9 of the remaining graham squares. Repeat layers.
• Spread remaining COOL WHIP over dessert. Top with marshmallows. Crush remaining graham square; sprinkle over dessert. Refrigerate 3 hours. Drizzle with chocolate syrup before serving.

S'MORES CAKE

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.

PAULA DEEN'S S'MORES CAKE

Steps:

• Preheat oven to 350°F; grease and flour 13 x 9 pan.
• In a large bowl prepare cake mix as directed and add graham cracker crumbs. Beat at medium speed with elelctric mixer until smooth. Spoon into prepared pan.
• Bake 30 minutes or until toothpick comes out clean. Cool completely.
• Spread frosting evenly over cake. Sprinkle with graham cracker crumbs and top with strawberries if desired.
• For frosting- In a medium bowl beat marshmallow cream and butter at medium speed with mixer until smooth. Gradually beat in confectioner's sugar until smooth, beat in milk and vanilla.
• Frost once cake has cooled completely. Enjoy ya'll :).

FROZEN S'MORES CAKE

Steps:

• Line bottom and sides of a 9-by-5-inch loaf pan with parchment paper, allowing 2 to 3 inches to extend over sides.
• Beat marshmallow crème and 1 cup whipping cream with an electric mixer until stiff peaks form, about 2 minutes.
• Place 3 graham cracker sheets in a single layer in bottom of prepared pan, breaking crackers to fit. Top with 1 pint gelato, spreading to sides of pan. Top with 3 more graham cracker sheets in a single layer. Top with whipped cream mixture in an even layer, spreading to sides of pan. Top with 3 more graham cracker sheets and remaining 1 pint gelato, spreading to sides of pan. Top with remaining 3 graham cracker sheets. Cover with plastic wrap and freeze until very firm, about 8 hours.
• Line a baking sheet with parchment paper and spray with cooking spray. Spread marshmallows in an even layer on baking sheet. Freeze for 15 minutes.
• Preheat broiler with rack about 6 inches from heat. Broil marshmallows until tops are golden brown, about 1½ minutes. Remove from oven and let cool on baking sheet for 5 minutes. Return baking sheet to freezer; freeze until marshmallows are firm, about 15 minutes.
• Place chocolate chips and remaining ¼ cup whipping cream in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until cream is hot, about 1 minute. Let stand for 2 minutes; stir until smooth.
• Remove cake from freezer. Using parchment as handles, lift cake and invert onto a serving platter. Top with frozen marshmallows and drizzle with chocolate mixture. Serve immediately, or cover with plastic wrap and freeze until ready to serve.

S'MORES CAKE

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.

S'MORES CAKE ROLL

Steps:

• Butter and 12x17 jellyroll pan (I used 10x15 and cut back slightly on the ingredients). Line with parchment paper or waxed paper and butter the paper. Beat the egg yolks and sugar until thick. Add the honey, water, oil and butter and mix briefly.
• Sift together the flours, baking soda, baking powder and salt. Stir into the butter miture briefly.
• Beat the egg whites with cream of tartar until soft peaks form. Beat in the sugar until mixture is firm and glossy. Stir a spoonful of the egg whites into the the batter, then stir them together lightly.
• Spoon into the baking pan and spread evenly. Bake at 350 degrees for 15 to 20 minutes until top is golden and center springs back when touched. Cool for 5 minutes.
• While cake bakes, make chocolate cream. Put the chocolate in a heatproof bowl. Bring the cream to a near boil and pour over the chocolate. Whisk until melted and combined. Refrigerate, whisking occasionally, until cooled. When ready to frost the cake, beat the mixture until it reaches a spreading consistency. (The mixture is too stiff after about 5 hours in the fridge.)
• Spread a clean kitchen towel on a work surface and sprinkle with confectioners' sugar. Invert the cake onto it. Slowly remove parchment.
• With a sharp knife, cut a line or groove across the short end of the layer about 1/2 inch from the end nearest you. (The groove lets the cake start start rolling up easily, roll tightly and not crack.) Lift the kitchen towel to start the rolling, then roll up completely. Let it cool for at least 20 minutes and up to a few hours.
• Unroll the cake. Spread thickly with marshmallow cream. Roll up and place on a serving platter. Pour ganache over it. Let it set for 30 minutes or so.