S'Mores Tall Cake

There are some desserts that you make and then

just dream about until you make them again,

and this S'Mores Tall Cake is one of those.  

I created this for my son in law's birthday

in January, and since hubby and I were 

both trying to be good (after the Christmas gain)

I sliced the delicious cake, wrapped it up,

and sent it away.  Well, next morning he was

begging for some, and I was wishing I had a

bite or two also.  I can't tell you how many times

he asked, so when we were doing dessert with

friends after going out for Valentine's dinner,

I decided we would make this again.

Dark, moist and delicious chocolate cake

(an easy homemade one) filled with Marshmallow

Frosting (easy again),  chopped Hershey's

Milk Chocolate Bars, and crushed graham crackers,

and then frosted with Chocolate Frosting, and garnished

with more Hershey's bars, more graham crackers,

and finally toasted marshmallows.

I am a frosting girl, so I have been known to eat out

the filling layers with just a little bit of cake

attached!  This cake is so moist, that I loved

the cake, the filling and the frosting!

Chocolate Cake

(A variation of the Hershey's Chocolate Cake Recipe)

2 1/2 C all purpose flour

2 1/2 C superfine sugar

1 C cocoa - Hershey's or Dutch processed (I used Dutch processed)

2 tsp baking soda

2 tsp baking powder

1 tsp salt

1 1/2 C buttermilk

1 C boiling water

3/4 C vegetable oil

3 large eggs room temperature 

1 tablespoon vanilla

Preheat Oven To 350. Line bottoms of 3 - 7 inch pans or use 3 - 8 (I used 7 inch and 

purchased online) with parchment paper.  I prefer the 7 inch for a tall cake look

 and it still serves a crowd well.

Sift flour, sugar, cocoa, soda, baking powder and salt together in large mixer bowl. 

In another bowl whisk together buttermilk, oil, eggs vanilla and hot water. 

With mixer on low speed gradually add liquid mixture to flour mix. Mix until smooth 

1-2 minutes.  Scrape bowl. Divide into pans - a little over two cups each. Drop on 

counter a few times to remove bubbles. There are lots of bubbles in this recipe. 

Bake about 30 minutes or until toothpick comes out clean. Let cool 10 minutes then run 

knife around edge of pan and turn over into cooking rack. Peel off paper and let cool 

completely. 

Fill with Marshmallow Frosting

Mix in mixing bowl until fluffy.  (This is half my normal Marshmallow Frosting recipe.)

1 - 7 oz jar marshmallow cream

3/4 C softened butter and 1/4 C powdered sugar. Add 1 tsp vanilla. 

Chop 4 Hershey's milk chocolate bars and crush 3 -4 graham crackers. 

On cake platter, place a small dollop of frosting to secure cake.  

Spread half of filling on one layer. Sprinkle chopped chocolate and graham cracker on top. 

Top with second layer and repeat the chocolate and cracker crumbs. Top with third layer

Stick three bamboo skewers in to hold cake in place. 

Chocolate Frosting

Melt 1 C butter. Mix in 1/4 C cocoa powder until blended. Sift 4 C powdered sugar to 

remove lumps.  Add to butter mixture and add 6 tablespoons milk and 1 tsp vanilla. 

Whip in mixing bowl until spreading consistency.

Frost top and sides with this frosting. Garnish with chocolate bars, toasted marshmallows and 

graham crackers. I toasted my marshmallows with a small butane kitchen torch.

 

Indulge in this moist, decadent cake anytime, 

but be sure to save a little for the next day!