- 3 milk chocolate candy bars (1.55 oz or 43 g each), broken into squares
- 1 2/3 cups (400 mL) devil’s food cake mix from a full pkg or a 9 oz pkg
- 1 egg
- 1 container (8 oz or 250 mL) sour cream
- 1 bag (10 or 300 g) regular-size marshmallows or 4 cups (1 L) mini marshmallows
- 3 whole graham crackers, coarsely chopped
Place oven rack in middle of oven; preheat broiler.
Microwave chocolate in (2-cup/500-mL) Prep Bowl on HIGH 30-60 seconds or until mostly melted. Stir until smooth; set aside.
Combine cake mix, egg and sour cream in Classic Batter Bowl; mix using Small Mix ‘N Scraper® until blended. Pour batter into Rockcrok™ (2.5-qt./2.35-L) Everyday Pan or Rockcrok™ (4-qt./3.8-L) Dutch Oven.
Microwave, covered, on HIGH 4-5 minutes or until center of cake is firm and springs back when pressed.
Remove pan from microwave; arrange marshmallows in an even layer over cake. Broil 30-60 seconds or until marshmallows are golden brown.
Remove from broiler; sprinkle with crackers and drizzle with chocolate.
- 12 servings
Nutrients per serving:
Calories 290, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 48 g, Fiber 1 g, Protein 4
Peppermint S'more Cake: Substitute 3/4 (175 mL) cup mint-flavored chocolate morsels for the milk chocolate candy bars. Add 1/2 tsp (2 mL) peppermint extract to the batter in Step 3. Substitute 10 hard peppermint candies, crushed (1/4 cup/50 mL) for the grapham crackers.
To prepare this recipe in a conventional oven, place oven rack in middle of oven; preheat oven to 350°F (180°C). Prepare recipe as directed in Steps 2 and 3. Bake, uncovered, 22-24 minutes. Remove from oven. Preheat broiler for 5 minutes. Proceed with recipe as directed in Steps 5 and 6.