S'mores Cake

By littlefish

Ingredients

• 2 1/4 12 to 14 fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
• 3 40 to 46 to 15 or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.

Details

Servings 15
Adapted from bettycrocker.com

Preparation

Step 1

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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.

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Yummy! Ofcourse the first time I used a smaller pan and it was way too small to make it look pretty...but in the end, it turned out very good. Next time I will obviously use the 13x9 in pan but I will also leave off the chocolate before you bake it part. It was harder then the rest and I really do not like to add that sort of texture with my cakes. My daughter and I are huge smores fans and we definietly approve of this smores tasting cake!!! We will for sure make this again and again!

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