Graham Cracker Bundt Cake Smores Recipes

S'MORES GRAHAM CRACKER BUNDT CAKE

Steps:

• Preheat the oven to 325 F. I used a 10 cup bundt pan, but I bet this recipe could work ok in a 12 cup pan as well; either way, grease and flour your bundt pan (I use the baking spray with flour). Set aside.
• Process your graham crackers until finely ground.
• Whisk the graham cracker crumbs, flour, baking powder and salt together. Set aside.
• Place the butter and oil in the mixer. Beat until creamy.
• Scrape the sides and bottom of the bowl, and add half of the sugar. Beat on medium speed, adding the rest of the sugar gradually. Scrape the sides and bottom of bowl again, and then repeat with the brown sugar.
• Beat on medium-high speed until fluffy, about 3 minutes.
• Scrape the sides and bottom of the bowl, and then add the eggs, one at a time, beating well after each one. Scrape the bowl as needed.
• Beat in the vanilla bean paste.
• Toss the chocolate chips with 1-2 T of the flour mixture.
• On the slowest speed, add the remaining flour mixture and cream in 4 and 3 additions, respectively, alternating between the 2 and beginning and ending with the flour mixture.
• Mix in the chocolate chips, gently.
• Scrape the batter into the prepared pan and smooth the top so that it is even (this is a thick batter).
• Bake for around 75 minutes; as noted above, when I inserted a cake tester it came out clean AND the cake was pulling away from the sides BUT the cake was still wobbly when gently rocked. Do not remove the cake until it stops wobbling. If you are concerned about the cake getting too dark, place a piece of foil over the top of the cake pan loosely.
• Let the cake cool for 15 minutes in the pan, before turning out onto a piece of parchment paper on a cooling rack.
• Let the cake cool completely. Remove the parchment paper under the cake.
• When you are ready to glaze the cake, turn on the broiler (on high). It is imperative the broiler be very hot, so that the marshmallow toasts quickly without drying out the cake.
• Place the sugar, cream of tartar, water and kosher salt into a heavy saucepan (2 quarts was the perfect size for me). Set aside.
• Beat the egg whites until they are fluffy but do NOT hold a peak.
• Place the saucepan with the sugar on medium high heat. Stir until it is dissolved, and then stop stirring and attach a candy thermometer to the pan.
• When the temperature reaches 240 F, turn the mixer speed on to high, and slowly drizzle the sugar syrup into the side of the bowl of the beating egg whites.
• It will thicken and become glossy, turning into marshmallow fluff. When this happens--it was pretty quick for me, 1-2 minutes-- turn the speed down and add the vanilla and then continue beating on high.
• When you are satisfied you have marshmallow fluff (fluffy, glossy, spreadable, and it will happen fast ), slow the mixer again and add the cream. Beat on high--the fluff will immediately deflate somewhat and loosen. As soon as it is evenly incorporated, pour the marshmallow glaze over your cake. You will have some leftover.
• Let it set for about 5-10 minutes.
• Place a rack under the broiler as close as you can get and still fit the cake--for me, with this bundt design, that was 1/3 of the way down.
• Place the cooling rack with the cake on top of a cookie sheet to minimize the mess. Place the cake in the oven under the broiler and stay close by with the light on. When it starts to toast, after a minute or so, it will toast quickly--much like a marshmallow over the campfire. As soon as it is toasted to your liking, remove the cake and let it set until cool. The marshmallow will not harden, but it will set and dry out a bit.

GRAHAM CRACKER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

ORANGE GRAHAM CRACKER BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 10-inch bundt pan.
• Combine the flour, brown sugar, graham cracker crumbs, baking powder, baking soda, salt, cinnamon, softened light butter, applesauce, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
• Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and drizzle with glaze.
• Directions for glaze: Mix confectioners sugar, vanilla and 1 Tbls. of orange juice. Mix more orange juice until the glaze is smooth and thin enough to drizzle over cake. Stir in orange zest.

GRAHAM CRACKER BUNDT CAKE S'MORES RECIPE

Steps:

• For the cakes: Preheat oven to 325°F. Lightly grease a mini bundt cake pan (12 cakes). Place 4 or 5 cupcake liners in a muffin pan (to use the extra batter). Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add eggs and vanilla, one at a time, beating well after each addition. Whisk together flour, graham cracker crumbs, baking powder, and salt in a medium bowl. Add flour mixture to creamed mixture in three additions, alternately with half-and-half in two additions, mixing on low speed until just combined. Do not over-mix. Spoon batter into bundt cake cups, filling each about 2/3 full. Spoon remaining batter into cupcake liners. Bake the mini bundts for 13 to 15 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Bake the cupcakes 15 to 17 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Note: I baked the mini bundt cakes first then the cupcakes. Cool cakes in the pan for 5 minutes. Remove cakes from pan and cool completely on a wire rack. Use mini bundt cakes for the s'mores. Frost cupcakes with chocolate hazelnut spread or your desired frosting. You can also freeze plain/unfrosted cupcakes to frost and enjoy later. For the s'mores: Cut mini bundt cakes in half horizontally. Place chocolate candy bar or spoon chocolate hazelnut spread on bottom half of cake. Toast marshmallows one at a time by placing it on a skewer. Hold and rotate it over a flame or stove-top heating element until outside has browned and inside softens. Carefully place toasted marshmallow on top of chocolate and remove skewer. Tip: to help prevent the inside of the marshmallow from pulling out and sticking to the skewer, put a fork next to the marshmallow with the skewer between the fork tines then pull out the skewer. Cover marshmallow with top half of cake. S'mores are best made individually and enjoyed while marshmallows are warm. Use caution with hot, just-toasted marshmallows as they can burn hands or mouth.