MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: S'mores Cake - Part 1
Categories: Cakes, Desserts, Chocolate
Yield: 9 servings

MMMMM---------------------CHOCOLATE CAKE-----------------------------
2 c A-P flour
3/4 c Unsweetened natural cocoa
- powder
2 ts Baking soda
1 1/2 ts Salt
1 ts Baking powder
2 1/4 c Granulated sugar
2 lg Eggs
1 c + 2 tb buttermilk
1 c Oil
1 ts Vanilla extract
1 c Hot water

MMMMM-------------------GRAHAM CRACKER CRUST-------------------------
3 c Crushed graham crackers
1/3 c Granulated sugar
1/3 c Light brown sugar; packed
20 tb Unsalted butter; melted

MMMMM------------------MARSHMALLOW BUTTERCREAM-----------------------
7 c Confectioners' sugar *
4 lb Unsalted butter; room temp
3 c Marshmallow Fluff
+=OR=+
3 c Marshmallow Creme
3 ts Vanilla extract
1/4 ts Fine salt; to taste

MMMMM-------------------------ASSEMBLY-------------------------------
1 Recipe Marshmallow
- Buttercream
3/4 c Marshmallow fluff or creme
1/4 c Crushed graham crackers
12 lg Marshmallows
Hershey mini chocolate bars

CHOCOLATE CAKE: Set the oven @ 350ºF/175ºC. Line the bottom of three 8"
round cake pans with parchment paper and spray with baking spray; set
aside.

To a medium-sized mixing bowl, add the flour, cocoa, baking powder,
salt, baking soda, and whisk to combine; set aside.

To a large-sized mixing bowl, add the sugar, eggs, and whisk until well
combined.

Add the buttermilk, oil, vanilla, and whisk until combined.

Add the dry flour mixture and mix until just combined, don't overmix or
it will create tougher cake.

Pour in the hot water (warm it in a glass measuring cup in your
microwave for about 1 minute; you don't need it to boil because that
will cook the eggs, but it should be warm like as warm as you'd serve
hot coffee) and whisk. At this point, the batter will be thin and runny;
don't worry.

Divide the batter into the prepared cake pans and bake for about 13-16
minutes or until a toothpick inserted in the center comes out with moist
crumbs, but no batter. Baking times will vary from oven to oven, climate
and ingredient variances, so check the cakes at 13 minutes to determine
if they need to bake longer.

Once baked, remove from the oven, and place the cakes still in the pans
onto a wire cooling rack.

Allow the cakes cool to for about 20-30 minutes, or until they reach
room temperature.

Run a butter knife around the edges to release the cakes and turn them
out onto a flat surface such as a cutting board or plate. Keep them
right-side-up, as they had been baking in the pan rather than
inverting/flipping them upside down.

GRAHAM CRACKER CRUST: To a medium-sized mixing bowl, add the crushed
graham crackers (blitz them briefly in a food processor or add them to a
plastic zip top bag and roll over them with a rolling pin, wine bottle,
or similar; or use store bought graham cracker crumbs) and both sugars.

Add the melted butter and mix with a spatula.

Line the three round cake pans used to bake the cakes with plastic wrap.

Evenly divide the graham cracker mixture between the 3 pans. Press into
the bottom of each pan to create an even layer, making sure to keeping
the graham crackers from moving up the sides of the pans.

Place the pans into the freezer to set for at least 20 minutes, or until
very firm almost "frozen". After they are set, the graham cracker crust
layers are ready to use.

CONTINUED IN PART 2

RECIPE FROM: https://www.averiecooks.com

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