"Give Me S'more" Cake Recipe

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

"Give Me S'more" Cake Recipe

Read Reviews
4 39 37
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + cooling

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

Directions

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.
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.
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.
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

Nutritional 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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  • 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
  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 in 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

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Reviews for"Give Me S'more" Cake

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MY REVIEW
Irascible_Baker User ID: 8765838 261494
Reviewed Feb. 18, 2017

"I'm a little stunned to say this recipe disappointed me. Family said the frosting was too subtle and had little to no presence or flavor in the cake, and my brother even said there ought to be graham crackers in it -- and graham crackers replace the flour in this recipe! After about two days, the frosting began to deteriorate strangely, dissipating and slipping off the cake until it was merely the tattered ghost of a white marshmallow shroud. It was very oily as well."

MY REVIEW
HLBooth User ID: 7208147 261164
Reviewed Feb. 12, 2017

"I do love s'mores but this is far from it. It tasted like bran muffins with marshmallow cream. I was hoping to love it but I will not be making this again."

MY REVIEW
vikumar User ID: 6883775 257201
Reviewed Nov. 24, 2016

"testing"

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."

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