S'more Cake

Ingredients

  • 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

Directions

  1. Place oven rack in middle of oven; preheat broiler.  

  2. Microwave chocolate in (2-cup/500-mL) Prep Bowl on HIGH 30-60 seconds or until mostly melted. Stir until smooth; set aside.  

  3. 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.

  4. Microwave, covered, on HIGH 4-5 minutes or until center of cake is firm and springs back when pressed.  

  5. Remove pan from microwave; arrange marshmallows in an even layer over cake. Broil 30-60 seconds or until marshmallows are golden brown.  

  6. Remove from broiler; sprinkle with crackers and drizzle with chocolate.  

Yield:

  • 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

Cook's Tips:

HOLIDAY VARIATION

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.  

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