S'mores Cake :: remade

April 23, 2013

Back in August I made this cake for Jeremy's birthday, for Easter I decided to make it again. This time a little easier than the time before. The marshmallow ganache was a pain in the butt last time, plus I didn't get good pictures of it. This time though a good photog friend of mine was around and let me borrow her fabulous camera! Thanks Sara!

I was actually planning to use regular mini marshmallows, but alas Wal-Mart was clear out and all that were left were Easter bunnies. Nothing says Easter like some charred bunnies people! I personally love the taste of charred bunnies, but, never mind S'mores aren't that Easter either.

Graham Crust:
2 cups of crushed graham crackers (I had a box of pre-crushed)
1/2 stick of melted butter (maybe a little extra if your's is too dry)
dash of salt

Chocolate Cake:
1 box of your favorite chocolate cake (I prefer devils food)
*follow box directions for cake and add the following ingredients
1 egg (making 4 total for your cake mix)
4 oz sour cream
1 tsp vanilla

13 oz marshmallow fluff
2 1/2 cups of mini marshmallows (or whatever you find)

Preheat oven to 350, or whatever your cake mix calls for. Grease a 13x9 baking dish, I used a glass Pyrex. Pour all of the ingredients for the graham crust into the pan, mixing together and press down into an even layer. Mix your cake mix ingredients together and add to the pan on top of the pressed graham cracker crust. Bake for roughly 35-40 minutes. But watch the cake starting at 30 minutes so it doesn't over cook. 

When cake is done top with marshmallow fluff. Heat oven to broil and sprinkle the top of the fluff with marshmallows. Broil for a few minutes until marshmallows are toasted to your liking. Be sure to watch it carefully so it doesn't burn.