S’mores Cake Recipe
Who doesn’t love s’mores? It’s near impossible to go wrong with the classic campfire trinity of graham crackers (here, stirred right into the cake batter), marshmallows and chocolate, and this cake interpretation doesn’t fail to please.
Ingredients
| 21?2 cups graham cracker crumbs 625 mL | ||
| (about 15 whole crackers) | ||
| 2?3 cup whole wheat flour 150 mL | ||
| 1?2 cup granulated sugar 125 mL | ||
| Baking powder | 2 Teaspoon | |
| 1?4 tsp salt 1 mL | ||
| 2 large eggs, at room temperature 2 | ||
| Milk | 1 Cup (16 tbs) | |
| 1?2 cup unsalted butter, melted and 125 mL | ||
| cooled slightly | ||
| Vanilla extract | 1 Teaspoon | |
| Miniature marshmallows | 2 Cup (16 tbs) | |
| 1 cup semisweet chocolate chips 250 mL | ||
Directions
13- by 9-inch (33 by 23 cm) metal baking pan, sprayed with nonstick baking spray with flour
Preheat oven to 350°F (180°C)
1. In a large bowl, whisk together graham cracker crumbs, whole wheat flour, sugar, baking powder and salt.
2. Add eggs, milk, butter and vanilla to flour mixture and stir with a wooden spoon until blended.
3. Spread batter evenly in prepared pan.
4. Bake in preheated oven for 15 minutes. Sprinkle evenly with marshmallows. Bake for 8 to 13 minutes or until marshmallows are puffed and golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Immediately sprinkle with chocolate chips. Let cool in pan on a wire rack for 20 minutes and serve warm, or let cool completely and serve at room temperature.
Variation
Cinnamon Graham Cracker Snack Cake
Omit the marshmallows and chocolate chips. Add 21⁄2 tsp (12 mL) ground cinnamon with the salt. Bake for 23 to 28 minutes or until a toothpick inserted in the center comes out clean.
Storage
Store the cooled cake, loosely wrapped in foil or waxed paper, at room temperature for up to 1 week. Alternatively, wrap the cooled cake in plastic wrap, then foil, completely enclosing cake, and freeze for up to 6 months. Let cake thaw at room temperature for 4 to 6 hours before serving.
Excerpted from Piece of Cake! By Camilla V. Saulsbury © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Preheat oven to 350°F (180°C)
1. In a large bowl, whisk together graham cracker crumbs, whole wheat flour, sugar, baking powder and salt.
2. Add eggs, milk, butter and vanilla to flour mixture and stir with a wooden spoon until blended.
3. Spread batter evenly in prepared pan.
4. Bake in preheated oven for 15 minutes. Sprinkle evenly with marshmallows. Bake for 8 to 13 minutes or until marshmallows are puffed and golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Immediately sprinkle with chocolate chips. Let cool in pan on a wire rack for 20 minutes and serve warm, or let cool completely and serve at room temperature.
Variation
Cinnamon Graham Cracker Snack Cake
Omit the marshmallows and chocolate chips. Add 21⁄2 tsp (12 mL) ground cinnamon with the salt. Bake for 23 to 28 minutes or until a toothpick inserted in the center comes out clean.
Storage
Store the cooled cake, loosely wrapped in foil or waxed paper, at room temperature for up to 1 week. Alternatively, wrap the cooled cake in plastic wrap, then foil, completely enclosing cake, and freeze for up to 6 months. Let cake thaw at room temperature for 4 to 6 hours before serving.
Excerpted from Piece of Cake! By Camilla V. Saulsbury © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Chef
