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S’mores Cake. This delicious s’mores cake has moist graham cracker layers filled with a marshmallow fluff, covered in chocolate buttercream, drizzled with dark chocolate throughout, and skirted with an addictive, crunchy graham cracker crumble.
Here’s how I schedule baking the Ultimate S’mores Cake: Day 1: make the crust and cake layers (once cooled to room temperature, cover with plastic wrap and freeze) Day 2: make the marshmallow filling and chocolate buttercream (store each in airtight containers in the refrigerator and bring back to room temperature before assembly)
This flavor profile is the basis for an impressive s’mores layer cake with a drippy ganache topping, and there are even extra s’mores as decoration on top! Although graham crackers are the most traditional, you could put your own twist on s’mores by using vanilla wafer cookies, gingersnaps, or crumbled buttery sugar cookies instead.
Grease or spray bottom only of 13×9-inch pan. In large bowl, beat cake mix, cracker crumbs, water, sour cream, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Reserve 1/4 cup hot fudge topping.
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