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Ingredients

Cake

Filling and Topping

Directions

  • Heat oven to 350°. Coat three 9-inch round cake pans with nonstick spray for baking.

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Cake

  • In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, with an electric mixer, beat butter until smooth. Add sugar and beat for 2 minutes, until light and fluffy. Beat in eggs, one at a time. On low speed, beat in half the flour mixture, then the milk mixture, followed by remaining flour mixture. Stir in vanilla and divide batter among prepared pans. Bake at 350° for 30 to 35 minutes, or until cake springs back when lightly pressed. Cool in pans on wire racks for 10 minutes. Run a thin knife around edge of pans; turn cakes out of pans and cool completely.

Filling

  • While cake layers cool, combine confectioners' sugar, marshmallow cream, butter and 1/2 tsp water in a bowl. Beat on low speed until blended and a good spreading consistency.

  • Once cakes have cooled, place one cake layer on a plate. Spread top with 2/3 cup of the fudge topping. Sprinkle with 1 tbsp of the crushed graham crackers. Spread a second cake layer with half the marshmallow frosting, then invert onto cake layer on platter. Spread top with 2/3 cup of the fudge topping and carefully spread with remaining marshmallow filling (may look marbled). Sprinkle with 1 tbsp crushed graham crackers. Spread remaining layer with remaining 2/3 cup fudge sauce (do not stack onto cake yet). Sprinkle with remaining crushed graham crackers and top with marshmallows.

  • Arrange oven rack so cake layer can be about 3 to 4 inches from heat source (see Note). Heat broiler. Broil marshmallows for 30 seconds, until they just begin to brown. Carefully place layer on cake.

  • NOTE: You may use a crème brûlée torch (Bonjour, bedbathandbeyond.com, $30).

Nutrition Facts

570 calories; 21 g total fat; 92 mg cholesterol; 262 mg sodium. 90 g carbohydrates; 7 g protein;

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