CHOCOLATE S’MORES PUDDING CAKE
By now you know that I love all things s’mores, but I still do not love the sticky mess that comes from kids roasting marshmallows.
Even with older children comes the scariness of a pointy stick and fire. It must be the mom in me that cringes when those two things get together. I realize that I am not alone in this aversion to how s’mores are made when I talk with friends.
But there is something about the summer, and the need for all things s’mores. I have been having fun creating s’mores that do not need campfires to be enjoyed this summer.
These S’mores Cookie Cups were one sweet treat that I can’t wait to make again.
This cake starts with a graham cracker crust that you bake the cake on top of. I happen to like cake mixes, so that is all I ever use for these cakes. If you want to make a homemade chocolate cake, feel free too.
Let the cake cool about 10 minutes. Then poke it with the end of a wooden spoon. There is no right way to do this, but be a little more careful with this cake because of the crust.
Whisk together the pudding mix and milk and pour it into the holes in the cake before it sets up too much.
Use the back of the spoon to gently smooth and press the pudding into the holes. I also like to gently tap the cake pan on the counter to help the pudding settle into the holes.
Let it cool for about 30 minutes on the counter, then place it in the refrigerator until chilled.
Ingredients
Instructions
for full instruction please see : insidebrucrewlife.com
Even with older children comes the scariness of a pointy stick and fire. It must be the mom in me that cringes when those two things get together. I realize that I am not alone in this aversion to how s’mores are made when I talk with friends.
But there is something about the summer, and the need for all things s’mores. I have been having fun creating s’mores that do not need campfires to be enjoyed this summer.
These S’mores Cookie Cups were one sweet treat that I can’t wait to make again.
This cake starts with a graham cracker crust that you bake the cake on top of. I happen to like cake mixes, so that is all I ever use for these cakes. If you want to make a homemade chocolate cake, feel free too.
Let the cake cool about 10 minutes. Then poke it with the end of a wooden spoon. There is no right way to do this, but be a little more careful with this cake because of the crust.
Whisk together the pudding mix and milk and pour it into the holes in the cake before it sets up too much.
Use the back of the spoon to gently smooth and press the pudding into the holes. I also like to gently tap the cake pan on the counter to help the pudding settle into the holes.
Let it cool for about 30 minutes on the counter, then place it in the refrigerator until chilled.
Ingredients
- 2 cups graham cracker crumbs
- 8 Tablespoons butter, melted
- 1 box chocolate cake
- 1 - 3.9 ounce box instant chocolate pudding
- 2 cups milk
- 1 - 8 ounce container Cool Whip
- 1 - 7 ounce jar marshmallow cream
- 3 full size Hershey chocolate bars, chopped
- 1 cup graham cracker chunks
- 1 cup miniature marshmallows
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Combine the graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
- Prepare the cake mix according to the box directions. Spoon the batter on top of the prepared crust. Bake for 28 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake. Use a napkin to keep the spoon clean while you do this.
- Whisk together the pudding mix and milk. Pour over the top of the warm cake, trying to get the pudding in the holes. Use the back of a serving spoon to smooth and press the pudding into the holes more. You can also tap the pan on the counter to help the pudding settle into the holes.
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for full instruction please see : insidebrucrewlife.com
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