"Give Me S'more" Cake Recipe

Reviewed on Aug. 20, 2012 by caseymsmj

it was very different and I couldn't believe it didn't have any flour in it

Reviewed on Feb. 23, 2012 by Joychick0558

I wanted to like this cake more than I did. I took a cue from some other reviews and I toasted the graham cracker crumbs on a cookie sheet in a 350 degree oven for 10 min, stirring a few times. I mixed half a large Hershey bar and stirred it into the frosting that I used in between the layers. It did taste more like a s'more than some of the other reviewers said their cake did. I just didn't like the flavor of the cake overall. I won't be making it again

Reviewed on Feb. 13, 2012 by waston

This recipe has become a staple for me. I tweaked it a little to make it work as a cupcake recipe. I added 1/2 cup of all-purpose flour to make the cupcakes rise properly. I also frosted it with chocolate frosting and topped it with mini-marshmallows and a square of chocolate. I made it for our Cub Scout Blue and Gold banquet and had several people ask for the recipe. I am not a huge fan of cake but I LOVE this one.

Reviewed on Aug. 07, 2011 by Rednekbakr

This is an excellent cake. Made it for my neice on her birthday. The icing is a lil tricky. A candy thermometer is needed without question. Next time I make this cake I'm just going to use marshmallow fluff for icing. Wouldn't change anything else though.

Reviewed on Aug. 03, 2011 by JillAndLea

I was disappointed in this cake. The texture is odd and it didn't taste very good (and I LOVE s'mores). The icing was the best part, but given the time and effort required to make it, I won't be making it again.

Reviewed on Jun. 07, 2011 by littlelady88207

This cake is very sweet. I put the fudge in center but is not needed. The cake layers are very thin. Next time I will bake in 8in.pans The thicker layers should cut down on sweetness a little. Good cake!

Reviewed on Jun. 07, 2011 by littlelady88207

This cake is very sweet. I put the fudge in center and it isn't needed.

Reviewed on Jun. 01, 2011 by shecooksalot

This cake is okay. The cake itself has an interesting taste and texture, but I think I was expecting something sweeter. My kids really liked it!

Reviewed on May. 19, 2011 by Amy the Midwife

Condensed milk and evaporated milk are NOT the same. Sweetened condensed milk is also called condensed milk. Here is one of several sites that confirm that. http://en.wikipedia.org/wiki/Condensed_milk

Reviewed on May. 11, 2011 by creamofthecook

This cake is so pretty. My family loved it especially the sweet frosting.

Reviewed on Feb. 26, 2011 by charlotte34

Simply bevcause even the word "Smores" makes me ill.

I was a Girl Scout leader, and we made smores on our first cookout.

My co-leader and I had a l;arge troop, 27 girls, and they each HAd to make each of us a smore.

Do you know how sick even one bit off each of 27 smores will make you?

It's been over 40 years, and I STILL get ill at the word.

Evaporated milk and condensed milk are the same. I think the rater is confusing them with SWEETENED condensed milk, or Eagle Brand milk.

Reviewed on Jan. 13, 2011 by Sandy147

I made this cake and it started out tasting good, but as you kept eating it, just left a bad taste in your mouth. I will not be making this again. Go buy the smores in the store, a lot better taste than this cake.

Reviewed on Nov. 23, 2010 by jentu96

Made 1/2 recipe as cupcakes. It was a trial run before making the whole cake for Thanksgiving dessert. YUM! I agree with an earlier review that the marshmallow is a bit of a pain to make, but it's worth it. Like the idea about adding fudge in the middle. Might have to try that myself on Thursday!

Reviewed on Sep. 18, 2010 by ANN23GER@YAHOO.COM

My family loved this cake!

Reviewed on Aug. 23, 2010 by cweezy

I made this to the "T" and I know it turned out right, it just wasn't a hit with the family. I think it was the denseness of the cake. I don't think I would make it again, but if I did, I would probably make a box yellow cake and sprinkle grahamn cracker crumbs on top of the frosting.

Also, there is enough frost to put more than 2/3 cup in the middle, I did exactly that and had a lot more left over than I used on the cake.

Reviewed on Aug. 21, 2010 by LeLimey

I liked it a lot. If you want to make the frosting more flavourful just add a touch more vanilla.

Redram I've sent you a message on suet and substitutions so I hope that helps!

Reviewed on Aug. 20, 2010 by Mrs. Moffitt

Very good recipe but I tend to enjoy the roasted marshmallow flavor of real s'mores. The marshmallow frosting was not quite what I expected and I thought it had a slightly odd taste... But then again, I may have done something wrong. :) I made it last night and didn't really enjoy it when we sat down to eat it, but today I enjoyed it more. I think that's just because I have a tendency to "taste-test" everything while I'm cooking. Lol. I also had wished that the cake had more of a graham cracker taste.

Reviewed on Aug. 17, 2010 by Bean Q

My son was excited to try something new so he picked this cake. He was very disappointed in the time spent compared to the blandness of the cake.

Reviewed on Aug. 16, 2010 by redram37

This cake is not only deliciious--it is also easy to make.

Does anyone out there know of a substitute for suet? Used in suet pudding and sometimes in mincemeat?

Reviewed on Aug. 10, 2010 by aug2295

Just want to add to my review - I accidentally used condensed milk instead of evaporated which is why mine came out so sweet.

Reviewed on Aug. 02, 2010 by joematt

Really easy and very moist tastey not too sweet cake.Would be nice also without frosting as a breakfast cake. The frosting is the real gem here it's messy(not hard) but is a real versitle tool.

Reviewed on Jul. 09, 2010 by ckarres

This is a good cake. It was moist and the frosting was wonderful. However, I thought it would have a little stronger cake. As for as cakes go, it does not have alot of sugar or fat. My co-workers thought it was very good and asked me to make it for at least one of their birthdays. I used 1/2 cup regualr sugar and 1/2 cup Splenda for the cake. The second aprt of making the frosting reached stiff peaks in about 3 minutes not the 7 minutes as stated in the recipe. In cooking the frosting, it took about 12 minutes to reach 160 degrees. If you do not have a thermometer, I would say cook the frosting until it forms soft peaks and then take it off the stove.

Reviewed on Jul. 07, 2010 by Mary0806

This cake was far from bland! I made it as directed and it came out awesome! The frosting is a bit of a pain to make but worth it. My husband and kids loved it and begged me to make it again soon.

Reviewed on Jul. 04, 2010 by Fatnan

This is a very unique cake. I made this yesterday and it was well loved. A couple people suggested to omit the chocolate chips and add raisins on the top of it. I guess with it the graham cracker taste it would make sense. But I like the chocolate chips better. I just wonder how this would work with as cupcakes. I might try it.

Reviewed on Jun. 02, 2010 by andy_jenny

The cake didn't look very good and it was bland. I did follow the instructions faithfully and didn't make any substitutions. The marshmallow frosting was tastey. I won't make the cake again. I can recommend the S'mores Sandwich Cookies (that I got from TOH Quick Cooking Sept/Oct 2001.

Reviewed on May. 02, 2010 by FACSteacher

Different type of cake recipe but turned out great! I heated some ice cream fudge sauce put it in the middle layer before I frosted it and we loved it! Will definitely make this again.

Reviewed on Apr. 19, 2010 by kristinscotth

My family and I have come to love this cake, which is surprising, because I usually prefer really rich desserts. I think I've made it 3-4 times since I got my TOH magazine. The cake has a coarse crumb, and my ideal cake would have a finer crumb, but since it's made with crackers crumbs, it's understandable that it's a little coarser. But despite that, the cake was perfectly moist and had a great flavor. I was a little skeptical about this frosting, but I really like it. It DOES taste like marshmallows. The reason I gave it 4 stars instead of 5 is that the cakes sink a little bit in the centers. I live at high altitudes, so I face this problem a lot. I've tried adjusting the ingredients so the cakes won't sink, but I noticed the cake was a little drier and the flavor wasn't as good even though I succeeded in getting perfectly domed tops on my cakes. It's still a work in progress.

Reviewed on Mar. 29, 2010 by dedaniel

My Mom loves s'mores, so it was a treat to make for her. Give it a try - it is yummy!

Reviewed on Mar. 28, 2010 by nursechef

I think this cake tastes much better than it looks and it was pretty much the consensus of everyone who tasted it. I like the smores cookies MUCH better.

Reviewed on Jan. 25, 2010 by holliedanis

Very yummy - even better after refrigerated!

Reviewed on Jan. 19, 2010 by aug2295

This was delicious! It was really, really sweet though - like, brush your teeth right after eating sweet!

Reviewed on Nov. 26, 2009 by lightedway

This cake is lovely and we know that we eat with our eyes first. See how mine came out pictured on my page. The recipe is easy. My family adores the frosting. The cake is dense but not dry. Watch during cooking after the 18 mins. The top looked wet when it was not. Mine was done when the sides pulled away from the pan about 20 mins. Everyone adores smores. Excellent!