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Ooey Gooey S’mores Pudding Cake

Ooey Gooey Smores Pudding Cake 2The other day I needed dessert.  Usually, when I find myself in such a mood, I whip up some cookies and problem is solved.  This time, though, I wanted more than just a cookie.  Cookies are like a dessert snack.  I needed a dessert main course.

I gathered up some items I had in my pantry and threw together this insanely rich cake.  A thick bottom layer of crushed graham crackers is the foundation with roasted marshmallows stealing the show on top.  What’s in between, you ask? Only some warm ooey gooey fudgy cakey goodness!  You might want some ice cream with that…

Ooey Gooey Smores Pudding Cake

Ooey Gooey S’mores Pudding Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 servings

Serving Size: 1/2 cup

Ooey Gooey S’mores Pudding Cake

S'mores seem to come now in all shapes and forms. This may be the gooiest version of them all! Serve with a scoop of ice cream, and you have a marshmallow, chocolate and graham cracker dream.

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup plus 2 Tablespoons baking cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 Tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 cup packed brown sugar
  • 1 3/4 cups very hot water
  • 1 1/2 to 2 cups mini marshmallows

Preheat oven to 350 degrees F. Lightly spray a 2 quart casserole dish with oil.

Combine the graham cracker crumbs and the melted butter in a small bowl. Press evenly into the prepared pan.

In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Mix in milk, oil and vanilla with a wooden spoon until smooth. Spread over top the graham cracker crumbs layer.

In a small bowl, mix together the brown sugar and remaining 1/4 cup baking cocoa. Sprinkle over the batter. Pour the hot water evenly over top.

Bake about 40 minutes or until top is dry. Remove from the oven and top with the mini marshmallows. Turn the oven on to broil. Return the pan to the oven and broil the marshmallows until golden brown, about 1-2 minutes. (Keep an eye on it!)

Remove from the oven and cool 10 minutes before serving. Spoon warm cake into dessert dishes. Top with ice cream. spoon sauce from pan onto each serving.

http://www.seededatthetable.com/2012/09/14/ooey-gooey-smores-dump-cake/

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Comments

  1. “dessert main course”….I love that! hmmm, is 6AM too early to want this?!

  2. This looks plain and simply fabulous! Yum!

  3. Oh my goodness! This looks amazing! Can’t wait to try it!

  4. What a fantastic creation, Nikki!

  5. Oh my! So yummy! I will try when I’m off Whole30!

  6. Genius! Perfect for the new season.

  7. We just made this – very good, but I wouldn’t use as much water next time, the graham cracker crust pretty much disappeared. Otherwise, it’s super rich and perfect.

  8. Fantastic, who needs dessert apps or dessert tapas. Lets go for the main course LOL!!

  9. i can picture exactly how this tastes and all i know is that i have to make this…and soon!

  10. Hi Nikiki

    Can this be made ahead.

  11. Nikki…1st thanks so much for the post. I know the time & trouble it is to do this & also the love one puts into the recipes prepared…

    One question, please, I use truevia instead of sugar, and a brown sugar that’s the same, however it does’t pack down as much as reg bs…would you suggest that I would use the quantity of both?

    I am a pro chef trained in haute cuisine, but have been delving into extreem healthy/organic spin for quite some time now…I know smores lol…I have kids…

    thanks so much, & for sharing your lovely family, Andrea

    • Hi Andrea,

      Thanks for your kind note. I wish I could be of more help to you, but I do not have any experience substituting with sweeteners. That said, my first inclination would be to go ahead and just try it with the same measurements, even if the brown sugar doesn’t pack down as much. If you still give this a try, can you come back and let us know how it turned out and what measurements/ingredients you did use?

      Thanks!

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