Subj : 8/10 Nat'l S'mores Day - 3a To : All From : Dave Drum Date : Mon Aug 09 2021 12:02:04 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 Uncle Dirty Dave's Archives MMMMM .... I just broke my own reord for consecutive days lived. --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .