Refrigerator Smores Mini Cakes Recipes

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REFRIGERATOR S'MORES MINI CAKES



Refrigerator S'mores Mini Cakes image

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

3/4 cup dark chocolate chips
1/3 cup whipping cream
1 tablespoon butter
3/4 cup miniature marshmallows
3/4 cup Golden Grahams™ cereal
1/2 cup Cocoa Puffs™ cereal
2/3 cup dark chocolate chips
1/3 cup whipping cream
1 tablespoon butter

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



S'mores Mini Cakes image

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

10 tablespoons unsalted butter, softened, plus more for pan
1 cup all-purpose flour
2/3 cup untoasted wheat germ
1 teaspoon baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup packed light-brown sugar
2 tablespoons clover honey, or other mild honey
3 large eggs
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped
5 ounces heavy cream
1 tablespoon light corn syrup
8 large plus 8 mini marshmallows

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



S'mores Ice Box Cake image

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

1 1/2 cups prepared chocolate pudding, cooled completely
1 1/2 cups whipping cream
1 cup marshmallow creme
1 box (14.4 oz) graham crackers
1 cup miniature marshmallows
1 cup whipping cream
1 tablespoon powdered sugar
1/2 cup hot fudge ice cream topping

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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  • Cover the loaf pan loosely with plastic wrap or tinfoil (or use a loaf pan with a reusable lid) and place in the refrigerator.
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