Ahhhh summer. Warm summer nights, campfires, smores, friends, lightening bugs ... what's not to like?
I'm not a huge fan of smores but I think it's more because of the stickiness factor and not necessarily because of the flavor. It's no secret that I love chocolate and I love marshmallows and graham crackers too so there's really no reason for me NOT to love smores. The truth is that I'd much rather have a smore cupcake or cake than an actual smore and I can't really explain why.
I've been making smore cupcakes and cake for quite a few years and they are always a big hit. My very first attempt at a smore cake was for Ryan's 15th birthday. (That was a tiny little cake!)
Since then, I've perfected my smore cake baking skills so here goes..
All the delicious flavors of a smore without the sticky fingers. win-win
3 cups sugar 3 eggs
2 1/2 cups flour 1 1/2 cups milk
1 1/4 cup cocoa 3/4 cup oil
2 1/4 teaspoons baking powder 3 teaspoons vanilla
2 1/4 teaspoons baking soda 1 1/2 cups boiling water
1 1/2 teaspoons salt 2 packages graham crackers
1/2 cup melted butter
Crush graham crackers and add melted butter.
Press into the bottom of 3 nine inch cake pans.
Bake 10 minutes at 350.
Add eggs, milk, oil and vanilla.
Beat on medium speed 2 minutes.
Stir in boiling water.
Pour over graham cracker crust in cake pans.
Bake 30 minutes.
Cool cakes on wire racks.
Place one cake layer on a plate.
Top with a layer of marshmallow meringue.
Top with final cake layer.
Continue to frost top and sides with remaining meringue. Toast lightly with a butane torch.
Sprinkle some graham cracker crumbs over the top and decorate with hersheys chocolate.
A smore you can eat with a fork - yum.