"GIVE ME S'MORE" CAKE
Bring a yummy s'mores cake to your table minus the sticky marshmallow fingers. Kids and kids-at-heart will love this new take on the time-honored treat. -Katie Lemery, Cuddebackville, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Line bottoms of two greased 9-in. round baking pans with parchment; lightly coat paper with cooking spray. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cracker crumbs and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a large heavy saucepan, combine the egg whites, sugar and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., Place a cake layer on a serving plate; spread with 2/3 cup frosting and sprinkle with half of chips. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining chips.
Nutrition Facts : Calories 483 calories, Fat 23g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 309mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 2g fiber), Protein 7g protein.
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.
GIANT S'MORE CAKE
This gigantic s'more cake has a surprise inside: ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 to 14 servings
Number Of Ingredients 7
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.
NO-BAKE S'MORE 'CAKE'
Make your life easier with this creamy No-Bake S'mores 'Cake'! With chocolate pudding layered between crunch graham crackers, you'll love taking a bite of this No-Bake S'mores 'Cake' and sharing with all of your friends.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 9 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 340 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 26 g, Protein 3 g
"GIVE ME S'MORE" CAKE RECIPE - (4.7/5)
Provided by Nicole S
Number Of Ingredients 14
Steps:
- 1.Line two 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cracker crumbs and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. 2. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 3. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. 4. Place a cake layer on a serving plate; spread with 2/3 cup frosting and sprinkle with half of chips. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining chips.
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