I feel like this summer never happened. The weather never really got hot. We didn’t really go to the beach. We didn’t really have any bonfires, s’mores, hotdogs…oh wait, we did have 1 bonfire that included hot dogs.
I was in my 12th week of pregnancy. I had 3 hotdogs one night, only one with the bun (because obviously I needed some kind of moderation). I have never had heartburn in my life. Until this night. I woke up at 12 midnight clutching my chest telling Jon to call 911. I thought I was dying. He looked at me and I could tell he was trying not to laugh. He pulled out his trusty iPhone and started looking up what could be wrong. He started researching only after he reverted to his lifeguarding skills from back in the day and he checked my breathing, airways, and all the other good stuff to ensure my saftey. I almost yelled ‘Im not drowing, I’m dying!’ 45 minutes later I floated back into a deep sleep after realizing processed meats can cause heartburn. Julia, you are an idiot sometimes. Oh ya, and hotdogs have nitrates, pregnancy no-no. I haven’t had a hotdog since.
Anyway, s’mores, I can eat those. And I would really have enjoyed more s’mores this summer. But that just didn’t happen. I needed to remidy the lack of s’mores in my life, so I decided to bake an alternative to the classic. A cake. We had a few people over one night to have a little birthday dinner for my husband (the guy got lots of birthday treats this year!). This cake was devoured in seconds. I’m not even joking. I could tell people were a bit skeptical at first and didn’t know how to respond to marshmallows being on the cake. But when their plates were licked clean (okay maybe I walked around and licked their plates because I couldn’t get enough) I knew their sceptiscism had subsided.
S’more cake = winner!!!!
Graham Cracker Cake
1/2 cup vegetable oil
1/3 cup applesauce
1 cup sugar
1 tsp vanilla extract
2 cups graham cracker crumbs
3/4 cup whole wheat flour
3 tsp baking powder
1/4 tsp salt
1 can (12 ounce) evaporated milk (I used the fat free kind)
Line two 9-in. round baking pans with waxed paper and grease the paper, set aside. In a large bowl, combine the vegetable oil, applesauce, sugar, eggs and vanilla extract. Mix for about 1 minute.
Combine cracker crumbs, flour, salt and baking powder ina medium bowl. Add to the liquid mixture alternately with the evaporated milk.
Transfer cake batter to the prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1/2 cup butter, room temperature
1 1/2 cups powdered sugar
8 ounce jar marshmallow fluff
In a bowl with a hand mixer, beat the butter for about 1 minute. Slowly add int he powdered sugar then the marshmallow fluff. The frosting will be slightly stiff, but still spreadable.
*Now, you can make the mistake I did and not make frosting and just pour marshmallow fluff right onto the cake. BAD idea! It looks super pretty for about 2 minutes, see, look, pretty right?
The fluff will smear and spread and ooze out of the side of the cake and you will have a pool of fluff on the plate. This mistake led me to make a frosting that worked out perfectly! But the bottom layer of the cake is now a nice tint of white where the fluff surrounded it momentarily.
1 cup chocolate chips
1/2 cup heavy cream
Heat the heavy cream in a pot over medium heat. Once it is simmering, not boiling, add the chips. Remove the pot from the heat and stir in the chips until they are melted. Pour the ganache over the cake and put it in the fridge so the chocolate sets and firms up. Remove the cake from the fridge at least 1 hour before serving so the frosting won’t be too firm.
The garnish added that extra touch that the cake needed to make it extra festive :)