“Give Me S’more” Cake
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
YIELD: 12 servings.
Bring a yummy s'mores cake 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
Ingredients
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1/2 cup shortening
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1/4 cup butter, softened
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1 cup sugar
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3 large eggs
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1 teaspoon vanilla extract
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2-3/4 cups graham cracker crumbs
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3 teaspoons baking powder
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1 can (12 ounces) evaporated milk
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MARSHMALLOW FROSTING:
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4 large egg whites
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1 cup sugar
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1/2 teaspoon cream of tartar
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1-1/2 teaspoons vanilla extract
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1-1/2 cups miniature semisweet chocolate chips, divided
Directions
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1.
Line bottoms of two greased 9-in. round baking pans with parchment; 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.
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2.
Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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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.
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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.
Nutrition Facts
1 slice: 483 calories, 23g fat (10g saturated fat), 72mg cholesterol, 309mg sodium, 65g carbohydrate (54g sugars, 2g fiber), 7g protein.
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