Welcome to July’s What’s Baking!
The theme for this month was s’mores. I don’t know about you, but nothing screams summer treats more to me than a s’more. At our cottage on Lake Michigan one of my favorite things to do it have a bonfire on a warm evening with crashing waves in the background. I love to toast s’mores and enjoy a cold beer while hanging out with my family. Once it gets really dark we like to look for different constellations in the sky. As much as I love fall memories like this make me a little sad knowing September is around the corner!
Deciding what to make was a little tricky because there are so many options. S’mores dip is raging all over Pinterest, but I saw a recipe for S’mores Poke Cake and I was sold. I love poke cakes and thought the cake sounded absolutely delicious. I loved the idea of using a graham cracker layer under the chocolate cake and a fluffy marshmallow icing to get in all the classic components of a s’more.
I made this cake for my mom’s birthday and my entire family loved it. The flavors were great and reminded me of one of my favorite summer treats. This cake is also summer easy to make and Kellen loved helping me make the graham cracker layer and mixing the cake.
Tonight, I have volleyball and we are playing with our full team tonight! We had a few people sick the last few weeks and I am looking forward to us killin’ it tonight.
Have a great day folks!
2 cups graham cracker crumbs
8 Tbl butter, melted
1 (15.25) oz boxed chocolate cake
1 (3.9) oz box instant chocolate pudding
2 cups milk
1 (8) oz container Cool Whip
1 (7) oz jar marshmallow cream
3 full size Hershey chocolate bars, chopped
Combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased 9×13 glass baking pan.
Prepare the cake mix according to the box directions. Spoon the batter evenly on top of the graham cracker crust. Bake at 350 degrees for 28 minutes or until a toothpick comes out clean. Let cool 10 minutes. Use the handle of a wooden spoon to gently poke holes all over the top of the cake.
Whisk together the pudding mix and milk until combined but not thickened. Pour over the top of the warm cake immediately. Use spatula to smooth and press the pudding into the holes. Try to keep the pudding in the center of the cake instead of the sides. Cool for 30 minutes, then refrigerate until chilled.
Stir together the Cool Whip and marshmallow cream. Spread over the cooled cake. Top with the chopped up candy bars. Store in a sealed container in the refrigerator.