Chocolate S'mores Pudding Cake

By srumbel

Ingredients

• 2 cups graham cracker crumbs
• 8 Tablespoons butter, melted
• 1 15.25 ounce box chocolate cake
• 1 - 3.9 ounce box instant chocolate pudding
• 2 cups milk
• 1 - 8 ounce container Cool Whip
• 1 - 7 ounce jar marshmallow cream
• 3 full size Hershey chocolate bars, chopped

Details

Servings 24
Preparation time 20mins
Cooking time 48mins
Adapted from insidebrucrewlife.com

Preparation

Step 1

S’mores are one of the best desserts during the summer.  Try adding those flavors to this

I happen to like cake mixes, so that is all I ever use for these cakes.  If you want to make a homemade one, feel free too.

Let the cake cool about 10 minutes.  Then poke it with the end of a wooden spoon.  There is no right way to do this, but be a little more careful with this cake because of the crust.  Then whisk together the pudding mix and milk and pour it over the cake immediately.  Try to pour the pudding before it sets up.

Let it cool for about 30 minutes on the counter, then place it in the refrigerator until chilled.

Stir together a jar of marshmallow cream and one container of Cool Whip.

Yield:

8 Tablespoons butter, melted

Combine the graham cracker crumbs and melted butter. Press into the bottom of a greased 9x13 glass pan.

Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake at 350 degrees for 28 minutes or until a toothpick comes out clean. Let cool 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake. Use a napkin to keep the spoon clean while you do this.

Whisk together the pudding mix and milk. Pour over the top of the warm cake immediately, trying to get the pudding in the holes. Use the back of a serving spoon to smooth and press the pudding into the holes more. Try to keep the pudding in the center of the cake instead of the sides. Cool for 30 minutes, then refrigerate until chilled all the way through.

Stir together the Cool Whip and marshmallow cream. Spread over the cooled cake. Top with the chopped up candy bars. Cut into 24 pieces of cake. Store in a sealed container in the refrigerator.