Today has to be one of the best days of the year. And it’s a MONDAY, for crying out loud! The reason? It’s National S’mores Day, so I am pretty dang happy and on a total sugar high because there’s no better way to celebrate it than to indulge in s’mores. Am I right? Not that we really needed an official “national day” to enjoy s’mores because every day is s’mores day if you know what I mean. And if you enjoy the amazing combo that is marshmallow, graham cracker, and chocolate, then you’re feelin’ me. This is why we’re friends. 🙂
So to celebrate National S’mores Day, we are going all out here on Simple, Sweet & Savory. How? I thought you’d never ask. Today we are giving you not one. Not two. But THREE s’mores recipes that will blow you away. All from the kitchens of my sisters Heather and Shannon, as well as my own. Because we’re pretty much obsessed with s’mores. As Shannon once put it, you could say “s’mores chicken” and we’d seriously have to consider trying it. Hey, don’t judge. 20 years ago people would have scoffed at the idea of bacon on a cupcake. And look where we are today, my friends.
So for the first recipe, I present to you my Gooey S’mores Butter Cake. Sound good? Kinda rolls off the tongue, right? Well, it’s a thousand times better on it. I know I’ve filled you in on my crazy obsession with CPK’s butter cake. Even though I don’t have that recipe (sniffle), I’ve found one that I love. So I thought what could possibly make that butter cake even better? S’mores it up, baby. Gooey butter cake with a moist and caramely crust, topped with a creamy cream cheese and butter mixture, topped with rich chocolate chips, fluffy toasted marshmallows, and crispy graham cracker chunks. S’mores euphoria? Yes, it’s a thing.
- FOR CAKE
- 1 box yellow cake mix
- 1 egg
- ½ cup (1 stick) butter
- FOR FILLING
- 1 8-oz. package cream cheese
- 2 eggs
- 1 tsp vanilla extract
- 1 16-oz. bag powdered sugar
- ½ cup (1 stick) butter, melted
- 1 bag milk or semi-sweet chocolate chips
- 2 cups mini marshmallows
- 3 graham crackers, broken into small chunks and crumbs
- Preheat oven to 350 degrees. Lightly grease a 13 x 9-inch baking pan.
- In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into bottom of pan and set aside.
- With the electric mixer, beat cream cheese until smooth; add eggs and vanilla. Add powdered sugar and mix well. Reduce speed and slowly pour in butter. Mix well.
- Pour filling over cake layer and spread evenly. Sprinkle chocolate chips over filling.
- Bake for 40 to 50 minutes. (Note: center of cake will still be slightly gooey—that's a good thing!)
- Set oven to broil. Sprinkle cake evenly with marshmallows and graham cracker chunks. Broil until marshmallows are toasted and browned.
- Refrigerate until ready to use. Make sure the cake is well-chilled before attempting to cut.
- For a clean cut and to avoid the marshmallows sticking to your knife, cut cake with a heated, non-serrated knife. (I just had a tall glass of hot water that I used to dip my knife into. Dip knife into glass, wipe with a paper towel, and cut).
- Store leftovers in fridge.
