REFRIGERATOR S'MORES MINI CAKES
Treat your guests with these delicious mini cakes that are made with Golden Grahams® and Cocoa Puffs® cereals - a refrigerated dessert for all chocolate lovers.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 30
Number Of Ingredients 9
Steps:
- Place mini paper baking cup in each of 30 mini muffin cups. Spray paper cups with cooking spray. In medium bowl, place 3/4 cup chocolate chips; set aside.
- In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add 3/4 cup marshmallows, 3/4 cup Golden Grahams cereal and 1/2 cup Cocoa Puffs cereal; gently fold until all pieces of cereal are coated.
- Spoon measuring tablespoonful mixture into each muffin cup; gently press into cups.
- In small bowl, place 2/3 cup chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth.
- Spoon melted chocolate over each mini cake; smooth top with butter knife or offset metal spatula. Refrigerate 3 hours or until firm. If desired, decorate each with toasted miniature marshmallows and crushed Golden Grahams cereal.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 5 g, TransFat 0 g
S'MORES MINI CAKES
These tiered mini cakes are as fun to make as traditional s'mores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with parchment paper, allowing a 2-inch overhang. Make the cakes: Whisk flour, wheat germ, baking powder, cinnamon, and salt in a medium bowl. Put butter, brown sugar, and honey into mixer bowl; mix on medium-high speed until pale and fluffy. Reduce speed to medium; mix in eggs and vanilla. Add flour mixture; mix until just combined.
- Spread batter into prepared pan; smooth top. Bake until golden brown and a cake tester inserted in center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in pan 15 minutes. Lift out; let cool completely on wire rack. Can be stored, wrapped in plastic, up to 1 day.
- Cut out 8 rounds with 2 1/4-inch cutter and 8 rounds with 7/8-inch cutter. Transfer to baking sheet lined with parchment.
- Make the glaze: Put chocolate in a small bowl. Heat cream and corn syrup in a small pan over medium-high heat until just simmering. Pour over chocolate; stir until chocolate has melted. Let cool, stirring occasionally, 20 to 25 minutes.
- Spoon a dollop of glaze over each cake and large marshmallow, spreading so it runs down sides. Stack: large cake, large marshmallow, small cake, mini marshmallow.
S'MORES ICE BOX CAKE
Our no-bake S'mores Ice Box Cake brings together all the deliciousness of s'mores-including chocolate, graham crackers and marshmallows-in a showstopping dessert. Drizzle with a hot fudge-whipping cream topping.
Provided by By Deborah Harroun
Categories Dessert
Time 13h
Yield 12
Number Of Ingredients 8
Steps:
- Line 9x5-inch loaf pan with plastic wrap, allowing wrap to extend up and over all sides of pan.
- In medium bowl, beat 1 1/2 cups whipping cream with electric mixer on high speed until stiff peaks form. Fold in marshmallow creme.
- To make Cake, spread about 1/2 cup whipped cream mixture in bottom of pan, spreading as evenly as possible. Top with layer of graham crackers, overlapping slightly if needed. Spread 3/4 cup pudding over graham crackers. Top with another layer of graham crackers. Spread 3/4 cup whipped cream mixture over crackers. Sprinkle with 1/2 cup of the marshmallows. Top with another layer of graham crackers. Continue layering, pudding, graham crackers, whipped cream mixture, marshmallows, graham crackers, pudding and then graham crackers. If needed, press cake down in pan. Top with remaining whipped cream mixture. Cover top with plastic wrap; refrigerate at least 12 hours before serving.
- Before serving, remove plastic wrap from top of cake. Place serving platter upside down over pan; turn platter and pan over. Remove pan; peel off plastic wrap.
- In medium bowl, whip 1 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream.
- In small microwavable bowl, microwave hot fudge topping on High about 15 seconds or just until drizzling consistency. Drizzle over top of cake. Crumble remaining graham crackers; sprinkle over top. Store in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 53 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 31 g, TransFat 1 g
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- Clean up! 2 bowls and a couple of utensils – that’s not even going to take you the full 2 minutes. You might want to put the kettle on so you can enjoy a cup of tea while the cake sets up in the fridge!
- Cover the loaf pan loosely with plastic wrap or tinfoil (or use a loaf pan with a reusable lid) and place in the refrigerator.
- A little more neatly this time, cover the chocolate layer with your final layer of graham crackers (as this will be the only visible layer) and pour the remaining chocolate mixture evenly over top.
- Lay down another layer of graham crackers and pour the remaining homemade marshmallow cream over top. Add on a third of the chocolate mixture and use a spoon to smooth it out and ensure even chocolate coverage.
- Stir the melted Hershey’s chocolate and slowly add in 100g of Cool Whip, or homemade whipped cream. You will get a wonderful, shiny syrup similar to a soft ganache.
- Pour half of the homemade marshmallow cream mixture over top of the graham crackers and set aside.
- Quickly break one bar of Hershey’s milk chocolate (100 g) into a microwaveable dish and zap it in the microwave for 35 seconds. While the chocolate is melting, stir 1/8 cup of milk into your melted marshmallows.
- Put 32 marshmallows (8 oz) and 1 Tablespoon of butter into a microwaveable dish and melt for 45 seconds. (Start at 30 seconds in case your microwave is stronger than mine — you can alternatively melt the marshmallows in two batches.)
- Assemble your ingredients and equipment: Loaf pan. Parchment paper or loaf liner. 1 large microwaveable dish. 1 small microwaveable dish. Electric mixer or fork (and a strong wrist)
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