The 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 S’mores Pudding Cake
- 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.