S'mores Poke Cake: National S'mores Day!

Today is National S'mores Day, and if you follow this blog, you know I post at least one S'mores recipe a month. I love S'mores. They're good all year round--and so versatile. For today's holiday, I'm posting an easy recipe for S'mores Poke Cake. 

A poke cake is basically a sheet cake in which you 'poke' holes after baking and then pour in some kind of flavored liquid or filling. In the case of this cake, marshmallow fluff. This is easy, fun, and delicious! And, as always, you can make your cake from scratch, if you prefer.

S'mores Poke Cake

Ingredients 
1-16 ounce chocolate cake mix (for this recipe, more of a milk chocolate cake mix than a dark chocolate)
1- 7 ounce jar Marshmallow Fluff or Marshmallow Creme
1/4 cup whole milk
1/2 cup mini chocolate chips
1 package graham crackers, crushed (about 1 - 1/2 cups)

Directions 
Prepare cake according to box's instructions and pour into 9"x13" pan. Bake for 35-37 minutes, or until toothpick inserted into center comes out clean.
Let cake cool for 15-20 minutes, then use back of wooden spoon (or another utensil) to poke holes (about inch apart) throughout.
Remove lid and packaging from Marshmallow Fluff (or Marshmallow Creme) and microwave for 30 seconds. Add milk and microwave for 30 seconds and stir. Pour over top of cake, filling all holes.
Let sit for 20 minutes to give Marshmallow Fluff time to slowly seep into cake.
Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
Refrigerate at least 2 hours to overnight, giving cake time to absorb more of Fluff.
Torch the marshmallow fluff areas lightly before serving (to give it that burnt look).

S'MORES SWIRL BUNDT CAKE: National S'mores Day!

Summertime and the Living is Easy. A perfect time for S'mores, but not just any S'mores. In honor of today's food holiday, National S'mores Day, here's a new twist on S'mores: S'mores Swirl Bundt Cake. I found this recipe in an old issue of Country Living Magazine. I enjoy their recipes and articles, and this recipe is so easy to make and the final product is delicious. I've adapted this recipe by reducing the sugar in the cake because I thought it was a bit too sweet.

S'MORES SWIRL BUNDT CAKE

Ingredients 

Nonstick baking spray, for pan 

2 cups all-purpose flour, spooned and leveled 

2 1/4 tsp baking powder 

1 1/2 tsp kosher salt 

3/4 cup unsalted butter, at room temperature 

1 - 1 1/4 cup sugar 

4 large eggs, at room temperature 

1 Tbsp pure vanilla extract 

3/4 cup whole milk 

1/2 cup unsweetened cocoa, sifted 

1/2 cup fine graham cracker crumbs (from about 2 1/2 crackers) 

Chocolate sauce, crushed graham crackers, and mini-marshmallows, for serving 

Directions 

Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Nordic Ware Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl. 

Beat butter and sugar with electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture. Transfer half the batter to second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into remaining batter. 

Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife. 

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on wire rack for 15 minutes, then invert onto wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and mini-marshmallows.

S'MORES POKE CAKE: National S'mores Day!

Today is National S'mores Day, and if you follow this blog, you know I post at least one S'mores recipe a month. I love S'mores. So for today's holiday, I'm posting an easy recipe for S'mores Poke Cake. A poke cake is basically a sheet cake in which you 'poke' holes after baking and then pour in some kind of flavored liquid or filling. In the case of this cake, marshmallow fluff. Easy and fun and delicious! And, as always, you can make your cake from scratch, if you prefer.

S'mores Poke Cake

Ingredients 
1-16 ounce chocolate cake mix (for this recipe, more of a milk chocolate cake mix than a dark chocolate)
1- 7 ounce jar Marshmallow Fluff or Marshmallow Creme
1/4 cup whole milk
1/2 cup mini chocolate chips
1 package graham crackers, crushed (about 1 - 1/2 cups)

Directions 
Prepare cake according to box's instructions and pour into 9"x13" pan. Bake for 35-37 minutes, or until toothpick inserted into center comes out clean.
Let cake cool for 15-20 minutes, then use back of wooden spoon (or another utensil) to poke holes (about inch apart) throughout.
Remove lid and packaging from Marshmallow Fluff (or Marshmallow Creme) and microwave for 30 seconds. Add milk and microwave for 30 seconds and stir. Pour over top of cake, filling all holes.
Let sit for 20 minutes to give Marshmallow Fluff time to slowly seep into cake.
Top with another layer of Fluff, then sprinkle with mini chocolate chips and crushed graham cracker pieces.
Refrigerate at least 2 hours to overnight, giving cake time to absorb more of Fluff.
Torch the marshmallow fluff areas lightly before serving (to give it that burnt look).