S’Mores Cake – a Devil’s Food Chocolate layer cake mixed with Dark chocolate morsels, with a graham cracker vanilla cream filling and covered with a toasted marshmallow frosting!
This post is part of the 12 Cakes of December! I along with 11 other bloggers are bringing you a different cake each day! It’s been So much fun and today, the 4th day is ME!!
I decided to bake a S’Mores Cake. It was probably a bit too ambitious for this girl who rarely bakes cakes and knows not how to decorate them, but I went with it anyway. I told the ladies in my group that I’ve leaned some very important things with this experience:
1) I desperately NEED to take a cake decorating course. That “crumb layer” thingy that cake decorators are always talking about. Yeah, Me not so good at applying it and how can I when I don’t even know what the heck the thing is? Oh, yeah, I guess I should have watched a YouTube video about it. “Things that should’ve been brought to my attention YESTERDAY!!!” (name the movie)
2) Procrastination is NOT my friend. I think I must enjoy the thrill of waiting until the last minute to do thing as it’s something I’ve continually done throughout my life. but it just causes me TOO MUCH STRESS!!! Yet I continue. Making the cake yesterday, I learned…I don’t want to do that anymore. Granted the glass of wine at the end of the day helped, but I don’t want to get into that habit of always de-stressing with a glass of wine. Not a good example to set for my youngin’s.
3) My expectations of myself are WAY TOO FREAKIN’ HIGH!!! I always get these pictures in my head as to what I think my finished product if going to look like and then it doesn’t look anything like that. Come to think of it, I don’t think there’s been a time that it’s even looked better than the picture in my head. I just need to go with NO pictures and a clean slate. I also need to stop comparing myself to those incredible things I see on Pinterest. *sigh*
3) You should have some fruit nearby to much on when making a cake full of sugar so that you can nibble on that and not the batter, the filling, the frosting, the candy bar…and then get a headache…that you have to relieve with the glass of wine.
I also learned in this new-to-us house that we’re in that the floor is slanted in the kitchen. How do I know this?
This recipe was adapted from my New Doubleday Cookbook, pp. 804,823; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Bantam Doubleday Dell Publishing Group, Inc., an imprint of Random House, Inc.; ISBN 0-385-19577-X.
The Devil’s Food Cake batter mixed
- This recipe was adapted from my New Doubleday Cookbook, pp. 804,823; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Bantam Doubleday Dell Publishing Group, Inc., an imprint of Random House, Inc.; ISBN 0-385-19577-X.
- Final Marshmallow Frosting
- Graham Crackers in Filling spread on top of first cake layer.
- It’s dripping!!!!
- Frosted and ready to be torched!
- Toasted and ready to be served!
- S’Mores Cake – makes one 9-inch 2 layer cake (16 servings)
- Ingredients –
- Devil’s Food Cake – 2 9-inch layers
- 2 cups sifted cake flour
- 2 cups sugar
- 1/2 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1 1/4 cups milk, separated
- 1 teaspoon vanilla
- 3 eggs
- 1 teaspoon baking powder
- 1 cup dark chocolate morsels
- Graham Cracker Vanilla Cream Filling – enough filling for a 9-inch double layer cake
- 2 tablespoons cornstarch
- 1/3 cup sugar
- 3/4 cup milk
- 1 egg yolk lightly beaten with 1/4 cup milk
- 1 teaspoon vanilla
- 9 Graham crackers, crushed coarsely
- Frosting can be found here on Chow.
- Marshmallow Frosting – makes 5 cups, plenty to frost the outside of the cake
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- pinch of fine sea salt
- 1 teaspoon vanilla extract