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S'MORES BUNDT CAKE




Source of Recipe


Internet


List of Ingredients




1 box (18.25 oz.) pudding-in-the-mix yellow cake mix
12 (2 ½-inch square) graham crackers, coarsely chopped, divided
2 cups mini marshmallows
1 cup semisweet chocolate chips
¼ cup heavy cream
3 oz. semisweet chocolate, finely chopped
1 tbsp. corn syrup
Graham cracker crumbs, additional chocolate chips and toasted large marshmallows, optional

Recipe



Preheat oven according to cake mix directions. Butter and flour 12-cup Bundt pan, or if using nonstick pan, coat with cooking spray.

Prepare cake mix according to package directions. Pour a third of batter into pan, sprinkle with half of crackers, all of marshmallows and chocolate chips, then remaining crackers. Top with remaining batter.

Bake 38-43 minutes, or until skewer inserted into center comes out with no batter clinging. Cool in pan on rack 30 minutes. Remove from pan; cool completely on rack.
Meanwhile, in small pot, bring heavy cream to a boil. Remove from heat; stir in finely chopped chocolate and corn syrup until melted and smooth. Place cake on serving platter; drizzle with chocolate sauce, allowing it to drip down sides.

Garnish with the extra graham crumbs, chocolate chips and toasted marshmallows.

To make toasted marshmallows: Place oven rack 4 inches from heat source; preheat broiler. Place marshmallows on spray-coated baking sheet. Broil marshmallows until lightly browned and softened, 1 to 1 ½ minutes. Slide knife under each and transfer to cake top.