S'mores Cake

By pamdabear3383

Ingredients

• 1 box Betty Crocker® SuperMoist® yellow cake mix
• 1 cup graham cracker crumbs (14 squares)
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 jar (16 to 17 oz) hot fudge or chocolate topping
• 1 jar (7 oz) marshmallow creme

Details

Servings 15
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonsick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, cracker crumbs, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

2. Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.

3. Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.

4. Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme. Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.)

*Time-Saver
Buy graham cracker crumbs instead of crushing graham crackers. Look for the crumbs in the baking section of the grocery store.

*Success
To easily cut the cake, use a serrated knife, dipping it in hot water before cutting each piece to keep the frosting from sticking.


Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 45mg; Sodium 380mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 42g); Protein 4g