Posted by Tastefully Simple on July 14, 2015
Sweet desserts like s’mores are one of my favorite summer treats! The three ingredients are considered staples in our home. In the summer, we often have a small fire after dinner and enjoy one of our family’s favorite treats. Sometimes, however, I like to mix things up. To beat the summer heat, we grabbed our chairs, sat on the deck and enjoy this cool version of our family favorite.
Enjoy!
Mandi
Place a layer of graham crackers in the bottom of a greased 8 x 8 baking pan.
Mix Classy Chocolate Pound Cake Mix as directed on package with butter and water. Put half of the mixture on top of the graham crackers.
Drop ½ cup of marshmallow crème on top of cake batter.
Spread out slightly.
Break up two graham crackers and sprinkle on top of marshmallow crème.
Spread with remaining cake batter.
Bake 40-50 minutes.
While cake is baking, make frosting. Mix one cup of milk with instant pudding. Blend until it begins to thicken. Fold in 8 oz. of non-dairy whipped topping.
Chop chocolate bar in a food processor or blender.
Mix in to whipped topping/pudding mixture.
When cake is done baking, cool completely.
Top with frosting. Drizzle Creamy Caramel Sauce on top.
Refrigerate until serving.
S’more Cake
Ingredients
- 8-9 graham cracker squares, divided
- ¾ (1½ sticks) cup butter
- 1 cup water
- ½ cup marshmallow creme
- 1 cup milk
- 3.4 oz. pkg. instant vanilla pudding mix
- 8 oz. non-dairy whipped topping, thawed
- 1.55 oz. milk chocolate candy bar
- About 2 Tbsp. Creamy Caramel Sauce , or to taste
Directions
Preheat oven to 325°. Grease an 8 x 8 baking pan. Place a layer of graham crackers in the bottom of the pan. Mix Classy Chocolate Pound Cake Mix with butter and water as directed on package. Spread half of the mixture on top of the graham crackers. Drop marshmallow crème on top of cake batter. Smear slightly. Break up two graham crackers and sprinkle on top of marshmallow crème. Top with remaining cake batter. Bake 40-50 minutes. Cool completely.
While cake is baking, make frosting. Mix 1 cup of milk with pudding mix. Blend until it starts to thicken. Fold in 8 oz. of whipped topping. Chop chocolate bar in a food processor or blender. Mix in pudding mixture.
When cake is cool, top with frosting. Drizzle Creamy Caramel Sauce on top. Refrigerate until serving.
Tips and Hints
- To make graham crackers the perfect size for your cake pan, grab a kitchen shears or scissors and cut away. Graham crackers are easily shaped with scissors.
- If you choose not to put the full amount of frosting on top of your cake, it makes an awesome sweet dip. Grab a bag of Twisty Grahams and you’ll be in heaven.
- After baking your cake, you can cool it faster by placing it in the fridge or freezer for about 10-15 minutes. That will allow you to frost it sooner.