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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Smore Cake Recipe

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This recipe for Smore Cake is from Kyle School & Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 cup. heavy cream
1 7-oz jar Marshmallow Fluff
1 1/2 cup. mini marshmallows
1 11-oz bag semisweet chocolate chips
1 box graham crackers
Chopped chocolate, for garnish
Directions:
Directions:
Make marshmallow cream: Using a mixer, beat 2 cups cream until stiff peaks form. Add marshmallow fluff and keep beating for about 3 more minutes. Stir in 1 cup mini marshmallows and set aside.
Make ganache: Heat remaining heavy cream until simmering. Remove from heat and pour over chocolate chips in a heat-proof bowl. Let sit 5 minutes, then stir until combined and creamy.
In a 9-x-9" baking dish, spread a thin layer of marshmallow cream layer. Top with one layer graham crackers, then top with a thick layer marshmallow cream and then a layer of ganache. Repeat layers until you reach the top (graham crackers, marshmallow, ganache...). Leave about a 1/4" at the top for marshmallows.
Garnish with remaining mini marshmallows, crushed graham crackers, and chopped chocolate and cover loosely with plastic wrap. Refrigerate at least 4 hours and up to overnight.
When ready to serve, heat broiler. Broil 1 minute to toast marshmallows. Freeze 5 minutes to set and serve.

 

 

 

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