S'MORES DUMP CAKE
Make S'mores in a cake form with this S'mores Dump Cake! Sprinkle moist chocolate cake with graham cracker crumbs on top of a gooey marshmallow base.
Provided by My Food and Family
Categories Cakes
Time 55m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Microwave chopped chocolate and 1 cup milk in medium microwaveable bowl on HIGH 2-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Add sugar, eggs and remaining milk; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
- Cover with 3 cups marshmallows; sprinkle with cake mix and graham crumbs. Drizzle with butter.
- Bake 35 to 40 min. or until center is almost set. Immediately top with remaining marshmallows; cool completely.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SLOW-COOKER FUDGY S'MORE CAKE
No need for a smoky campfire, this extra moist and fudgy s'more treat is baked in your slow cooker and topped with marshmallows.
Provided by By Jessica Walker
Categories Dessert
Time 2h20m
Yield 6
Number Of Ingredients 5
Steps:
- Spray 2- to 3 1/2-quart slow cooker with cooking spray. Make cake batter as called for on box. Pour batter into slow cooker.
- Cover; cook on High heat setting 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.
- Turn off slow cooker, and sprinkle marshmallows and chocolate chips over top of cake. Cover 10 minutes. Spoon warm cake into dessert dishes, and serve with graham cracker squares.
Nutrition Facts : Calories 680, Carbohydrate 88 g, Cholesterol 95 mg, Fat 6 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 55 g, TransFat 0 g
PEPPERMINT S'MORES DUMP CAKE
This molten chocolate cake is filled with a layer of marshmallow topping and actual s'mores sandwiches. It's as simple as ever too: Just dump the ingredients into your cake pan and everything bakes together into the richest chocolate cake you'll ever encounter. Top it off with crushed peppermint candy, whipped cream and graham cracker crumbs for the ultimate holiday dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Put the butter in an 8-by-8-inch nonstick cake pan and place it in the oven while it preheats.
- When the butter is melted, remove the pan from the oven and spray the sides with cooking spray. Evenly sprinkle the cake mix over the melted butter. Using a rubber spatula, stir to combine and then press the mixture into an even layer.
- Clean the rubber spatula, then spray it with cooking spray. Use the spatula to scoop the marshmallow topping on top of the cake mix and spread it in an even layer. Evenly sprinkle the pudding mix all over the topping and pour the milk on top. Stir gently with a spoon to combine the mix and milk; some marshmallow topping will rise to the surface. Top with the marshmallows and graham crackers.
- Bake until the very top layer is set but the cake is still very jiggly underneath, about 50 minutes. Remove from oven and run a butter knife around the edges to loosen. Top with the chopped mints.
- Scoop into bowls while still warm, dollop with whipped cream and top with additional graham cracker crumbs.
DUMP S'MORES
No need to wait for a campfire-- you can make s'mores on a sheet pan at home. Even better, you can make a lot at once. Let it cool, then break it up for snacks, a bake sale or easy weeknight dessert.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Spray a 18-by-13-inch baking sheet lightly with nonstick cooking spray.
- Place the graham crackers on the baking sheet so they are touching each other. Top with the chocolate and marshmallows. Bake, turning the baking sheet once about halfway through the cooking time, until the marshmallows are puffed and golden all over, about 15 minutes.
- Remove and let cool for 5 minutes, then gently push down on the marshmallows to help the chocolate adhere to the graham crackers. Let cool completely, then break the s'mores into pieces. The s'mores can be stored in an airtight container with parchment paper between the layers for up to 5 days.
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