Ultimate Smore Anniversary Cake Recipe 475

GIANT S'MORE CAKE

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.

BAKER'S 225TH ANNIVERSARY CAKE

Steps:

• Heat oven to 325°F.
• Brush half the melted butter onto bottoms and sides of 2 (9-inch) round pans. Cover bottoms with waxed paper; brush with remaining melted butter.
• Sift flour, baking soda and salt; set aside. Microwave chocolate and cut-up butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
• Beat sugar and eggs in medium bowl with mixer 2 min. or until slightly thickened and pale yellow in color. Add chocolate mixture; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended. Add buttermilk and vanilla; mix well. (If batter is not completely blended at this point, mix by hand with rubber spatula until mixture is well blended.) Pour into prepared pans.
• Bake 30 to 34 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool cakes in pans 5 min. Remove from pans to wire racks; remove and discard waxed paper. Cool cakes completely. Fill and frost with BAKER'S 225th Anniversary Fudge Icing. Refrigerate until ready to serve.

THE ULTIMATE S'MORES CAKE RECIPE BY TASTY

Steps:

• For the cake:
• Preheat the oven to 350°F.
• Mix together dry ingredients and sugar. Add the rest of the ingredients besides hot water. Once the batter has been mixed, add hot water.
• Pour in a 9 inch cake pan. Bake for 30-35 minutes. Let cool.
• Frosting:
• Cream together butter and marshmallow fluff - beat until creamy. Add powdered sugar ,vanilla and salt.
• Assembly:
• Stack alternate layers of cake and frosting. Chill.
• Once cooled, arrange graham crackers and marshmallows around the top and top with chocolate syrup.
• Slice and serve.

NO-BAKE S'MORES ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Place graham crackers in a zipper storage bag and crush with a rolling pin until the cookies are fully crushed.
• Transfer the graham cracker crumbs to a bowl, and add in the sugar, cinnamon, and salt, stirring to combine. Add in the melted butter and mix well.
• In a buttered 6-inch (15 cm) springform pan, add the graham cracker mixture and press firmly to form an even layer. Chill in the fridge for 30 minutes.
• In a medium size bowl, combine softened ice cream, half of the marshmallows, and chocolate chips.
• Pour over the graham cracker crust and freeze over night.
• Microwave the chocolate and heavy cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
• Pour the ganache over the ice cream cake. Freeze for 30 minutes.
• In a medium bowl, combine rum and remaining half of the marshmallows. Let sit for 15 minutes.
• Pour the marshmallows over the ice cream cake. Using a torch, brown the marshmallows on top of the cake.
• Slice and serve.
• Enjoy!