NEXT RECIPE >

"Give Me S'more" Cake Recipe
"Give Me S'more" Cake Recipe photo by Taste of Home
Next Recipe

"Give Me S'more" Cake Recipe

Read Reviews
4 36 34
Publisher Photo
Bring a yummy campfire favorite to your table minus the sticky marshmallow fingers. Kids and kids-at-heart will love this new take on the time-honored treat. —Katie Lemery, Cuddebackville, New York
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups graham cracker crumbs
  • 3 teaspoons baking powder
  • 1 can (12 ounces) evaporated milk
  • MARSHMALLOW FROSTING:
  • 4 egg whites
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups miniature semisweet chocolate chips, divided

Nutritional Facts

1 slice: 483 calories, 23g fat (10g saturated fat), 72mg cholesterol, 309mg sodium, 65g carbohydrate (54g sugars, 2g fiber), 7g protein .

Directions

  1. Line bottoms of two greased 9-in. round baking pans with parchment paper; lightly coat paper with cooking spray. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cracker crumbs and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
  2. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large heavy saucepan, combine the egg whites, sugar and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
  4. Place a cake layer on a serving plate; spread with 2/3 cup frosting and sprinkle with half of chips. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining chips. Yield: 12 servings.
Originally published as "Give Me S'more" Cake in Taste of Home December/January 2010, p49


Reviews for "Give Me S'more" Cake

AVERAGE RATING
(34)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (8)
3 Star
 (8)
2 Star
 (3)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
tammycookblogsbooks User ID: 7112115 230851
Reviewed Aug. 7, 2015

"When I saw this recipe I thought that it was interesting that it did not have any flour. Since I like really s'mores I gave it a try. The cake's flavor is so good. I did not use the icing recipe. I baked the cake, then I cut marshmallows in half and put the sticky sides on top of the cake, covering the whole thing. I then added broken up chocolate bars on top of the marshmallows. I placed the whole thing back in the oven until the marshmallows started to brown."

MY REVIEW
jolexas User ID: 4643951 169008
Reviewed May. 4, 2014

"It DOES taste good, but it does not taste like a smore really. I read another reviewer say they would use the marshmellow spread instead of the frosting on here and I did that and I DO NOT recommend it. It drips endlessly. I would recommend a chocolate frosting instead of a marshmellow frosting. Perhaps you could use the marshmellow frosting recipe for the filling instead."

MY REVIEW
Sammy_G User ID: 7644314 188685
Reviewed Jan. 30, 2014

"Make sure you know what to expect! This is a grahm cracker FLAVORed cake... (not crunchy,etc)... a sponge-like cake.. I crushed the graham crackers up as small as I could so they would mix well/not leave any soggy chunks! .. I also used my own marshamllow recipe and in between the layers poked holes into the cake/poured some chocolate ganache over it for it to sink in a little ---- YUM!"

MY REVIEW
Spiffy64 User ID: 5125460 211369
Reviewed Aug. 31, 2013

"We didn't really like this cake, the texture was that of soggy graham crackers. I'd rather just have the real thing around a campfire..."

MY REVIEW
caseymsmj User ID: 1453635 103034
Reviewed Aug. 20, 2012

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

MY REVIEW
Joychick0558 User ID: 1191750 103033
Reviewed Feb. 23, 2012

"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"

MY REVIEW
waston User ID: 5476359 128024
Reviewed Feb. 13, 2012

"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."

MY REVIEW
Rednekbakr User ID: 6096425 187680
Reviewed Aug. 7, 2011

"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."

MY REVIEW
JillAndLea User ID: 1675407 104835
Reviewed Aug. 3, 2011

"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."

MY REVIEW
littlelady88207 User ID: 432885 211368
Reviewed Jun. 7, 2011

"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!"

Loading Image