S'mores Poke Cake made with a chocolate cake mix topped with marshmallow cream, graham cracker crumbs, mini marshmallows & chocolate drizzle! S'mores in poke cake form that everyone enjoys!
15.25ozchocolate cake mixmixed & baked according to package directions
7ozmarshmallow cream
¼cupmilk
1 ½cupscrushed graham crackers1 sleeve
½cuphot fudgechocolate sundae syrup works great
2cupsmini marshmallows
½cupmini chocolate chips
Instructions
Bake cake: Start by preparing the cake batter according to the box cake directions, combine all the ingredients called for on the back of the box and bake in a 9 x 13 cake pan. Once the cake is done baking, let it cool while you prepare the s'more toppings.
Marshmallow: Next, remove the lid and liner from the marshmallow cream packaging and microwave the jar for 30 seconds. Then, transfer the cream to a small bowl and stir in the milk. Microwave for another 30 seconds and stir until smooth.
After that, using the handle of a wooden spoon, poke holes in the cake at about 1 inch intervals. Then, pour the marshmallow cream mixture over cake, doing your best to pour over the holes. You can use a rubber scraper to even out the marshmallow cream over the entire cake.
Graham crackers: Grab one full sleeve of the crackers and transfer them to a ziplock bag. Close the bag and use a rolling pin or meat tenderizer to crush the crackers until there are no large pieces and you have a sand like texture. Then, pour the graham cracker crumbs over the top of the cake, spread evenly to cover the entire surface.
Sprinkle the mini marshmallows over the top of the graham cracker crumbs, spreading them evenly over the top.
Drizzle the cake with hot fudge. Top the cake with a sprinkle of mini chocolate chips.
Chill: Place the cake in the refrigerator for about an hour to let the marshmallow cream seep into the cake. When ready to eat, slice, serve and enjoy!
Notes
Cake can be made up to a day in advance. Cover leftovers and store in the fridge. Cake will be good stored for 3-4 days.