Okay, I know I promised non-dessert recipes after Christmas, but this one was too good not to share! Stay tuned for tomorrow, the recipe WON'T contain sugar! This cake was made for my dear friend Maggie, whom I hosted a birthday party for a few weeks ago. The party menu consisted of a number of her favorites, including two soups that I'll be posting over the next two days. Like me, Maggie is a huge fan of dessert and I knew she's be easy to please (so long as I avoided pumpkin or anything melon-flavored!). Still, I wanted a dessert she'd both appreciate and be impressed by.
It was actually months ago that I first saw this cake online. I was in awe. A giant s'more, how awesome is that?! My initial thought was actually that it'd be perfect for Maggie's birthday, and I stored the idea away, anxiously awaiting her party in December.
Execution of this cake proved to be easier than anticipated. I was worried about assembling the layers, but with an extra set of hands (thanks Julia!), it wasn't too difficult. The graham cracker layer was my favorite, and I didn't complain about the extra scraps of those! The cake pieces were giant and the flavor really was reminiscent of a s'more...an extra indulgent s'more, perfect for a special birthday!
One Year Ago: Butternut Squash, Black Bean, & Feta Pita Sandwiches (I still remember how much we loved these...and I really need to re-make and re-photograph because the pictures don't do the recipe justice!!)
Giant S'mores Cake
from Sweet Tooth
for the graham cracker layer-
-1 cup unsalted butter, softened
-1 1/2 cups granulated sugar
-1/2 cup brown sugar
-4 large eggs
-2 tsp vanilla extract
-3 cups all-purpose flour
-2 cups graham cracker crumbs
-1 tsp salt
-1/2 tsp baking soda
for the brownies-
-1 box fudge brownies
for the marshmallow-
-2 jars Marshmallow Fluff (~15 oz.)
1. First make the graham cracker cookie bars. Preheat oven to 375F and line a 9 x 13" pan with foil, spraying with cooking spray.
2. Using an electric mixer, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
3. In a separate bowl, stir together flour, graham cracker crumbs, salt, and baking soda. Stir dry ingredients into butter mixture, just until combined.
4. Pour batter into prepared pan, spreading evenly. Bake for 20-25 minutes, until an inserted toothpick comes out clean. Allow to cool completely before removing from the pan.
5. Next, prepare the brownies according to the box's instructions (use an 8x8" pan and line it with greased foil). Once brownies have been baked and cooled, remove from the pan.
6. To assemble, remove the cookie bar from the pan and lay on a cutting board. With a large serrated knife, cut off sides to form an 8x8" piece. Cut the 8x8" piece in half horizontally (the result will be 2 thin 8x8 cookies). Place one cookie piece on an 8x8" piece of cardboard. Top the cookie with the brownies.
7. Fill a piping (or ziploc) bag with marshmallow fluff and cover the brownie with a thick, even layer of the fluff. (It will be messy and ooze off the sides!)
8. Using a kitchen torch, torch the marshmallow evenly. Allow to set for a few minutes before laying the final cookie layer on top.