I don't know about you...but I have this little love affair going on with S'mores.
S'mores are pure magic.
They are ooey gooey, melty, sticky and just oh so delicious.
When I was younger, we would either make S'mores in the microwave or, if we were lucky enough to be renting a house with a gas stovetop, we would hold the marshmallows over the fire from the gas burner and char our marshmallows that way.
I thought they were one of the most amazing treats ever!
I especially loved watching the marshmallows puff up really huge in the microwave.
When I was about 26, my entire S'mores world came crashing down all around me.
I had been doing it....wrong!
All these years and no one had thought to show me the way.
Until a dear friend of mine asked me "you've never had S'mores over a real fire??"
This friend quickly set up a night where I could come over to her house so we could light a fire in their fire pit and enjoy S'mores the way they were meant to be eaten.
I had one bite and my life was forever changed.
The Hubble was in Afghanistan at the time so naturally, when he got home, we set up another S'mores making night.
Now, I just can't go back to the microwaved or gas stove burner way of making S'mores.
It's no longer natural to me. It doesn't hold the same appeal it did in my younger days.
When my Cake Slice Bakers group chose this graham cracker chocolate chip cake for January, I was super excited.
This looked like S'mores in cake form! Can you get any better than that???
This cake was light and crumbly. The chocolate chips offer little hints of sweetness. And the frosting gives you a subtle marshmallowy flavor.
This cake was good. But sadly, it will never replace my beloved S'mores. (I think if I had an 8 inch cake pan instead of a 9 inch I would have been more excited about this cake)
Nothing can replace that first bite of a S'more where the melted chocolate threatens to drip onto your lap and the hot marshmallow stretches beyond the point where you thought possible.
But this cake does offer a lovely alternative if you just aren't feeling the mess that S'mores are known for.
If you would like to see how the other Cake Slice Bakers enjoyed this cake, check out the blogroll.
Let's get baking!
Ingredients: unbleached all purpose flour, graham cracker crumbs, milk, sugar, salt, baking powder, pure vanilla extract, unsalted butter, egg, egg yolk and semi sweet chocolate chips.
In a medium mixing bowl, combine the flour, salt, baking powder and graham cracker crumbs.
In a large mixing bowl, cream together the butter and sugar on medium-high speed until fluffy, about 3 minutes.
Turn the mixer to low speed and add in the egg, egg yolk and vanilla.
Now we are going to add the flour mixture in milk in an alternating fashion. Add 1/3 of the flour mixture.
Then add half of the milk. Stir to combine and scrap down the sides of the bowl as necessary. Repeat with the remaining flour mixture and milk, ending with the final 1/3 of the flour mixture.
Now stir in the chocolate chips.
Scrape the batter into a prepared 8 inch pan (I only had a 9 inch pan so that works too).
Bake until a toothpick inserted in the center of the cake comes out clean (about 30 minutes for a 9 inch pan or 35 minutes for an 8 inch pan). Let cake cool in pan for about 10 minutes then transfer to a wire rack to cool completely.
Now for the frosting! Grab your ingredients: unsalted butter, vanilla extract, powdered sugar and Marshmallow Fluff.
Place your softened butter in a medium mixing bowl and beat until creamy and smooth.
Turn the mixer to low and slowly add in the powdered sugar.
Stir in the vanilla and Marshmallow Fluff, then beat until smooth.
Cut the cake into squares, top with a dollop of the frosting, serve and enjoy!!
And if you need to know what to do with the leftover Marshmallow Fluff...easy! Just make peanut butter and Fluff sammiches! Yum!!!
Graham Cracker Chocolate Chip Cake
Adapted from Cake Keeper Cakes by Lauren Chattman
Printer Friendly Version
For the cake:
- 1 scant cup graham cracker crumbs
- 1/4 cup unbleached all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, softened
- 1/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
- 1/2 cup semi sweet chocolate chips
For the frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup Marshmallow Fluff
- Preheat the oven to 350 degrees F. Prepare an 8 or 9 inch square cake pan with grease and flour or baking spray.
- Combine graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
- Cream together butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy (about 3 minutes).
- With mixer on low speed, add the egg, egg yolk and vanilla; beat until smooth, scraping the sides of the bowl as necessary.
- With the mixer still on low, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with remaining flour and milk, ending with the remaining 1/3 of the flour mixture.
- Stir in the chocolate chips.
- Scrape batter into prepared pan and smooth top with rubber spatula.
- Bake about 30 minutes for a 9 inch pan or 35 minutes for an 8 inch pan, or until a toothpick inserted in the center of the cake comes out clean.
- Let cool in pan about 10 minutes then transfer to a wire rack to cool completely.
- Make the frosting: Place butter in medium mixing bowl and beat until creamy. With mixer on low, slowly add sugar, scraping down sides of bowl as necessary. Stir in vanilla and Marshmallow Fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in refrigerator for up to 3 days.
- Cut cake into squares.
- Serve each square with a dollop of frosting on top (bring to room temperature if needed.