I don’t know if it’s because summer’s here or what, but I’ve been seeing s’mores everywhere lately. Maybe it was this, or this or maybe these! I’m not complaining but after all that s’mores foreplay, I had to go and buy the three most accessible ingredients in the country (they really are) and turn them into this sweet, wondrous Chocolate S’mores Skillet Cake.
It’s kind of a cake, maybe more like a brownie but still like a s’more. Confused much? The inspiration came from making these s’mores brownies from Joy The Baker. I made them for a dinner with some friends and between the adults and kids they disappeared fast!
My Instagram has been filling up fast since summer began and continues to be full of silly goof-ball happenings of the family. We all visited Chinatown this weekend for a festival and it was so much fun, I was so excited to be in a place where some of my favorite Chinese menu items were available and didn’t hold back. Oh and who knew doctor’s waiting rooms could be so much fun!
This Chocolate S’mores Skillet Cake was an adaption of a previous pear version. The recipe is so easy I’ll be using it again for sure. It has all of the traditional s’mores ingredients and works perfect for a crowd. No individual marshmallow toasting needed with this one. Bake it in a cast iron skillet and at least that’ll keep you thinking you’re camping. Start with crushed graham crackers and line the pan. Add the chocolate pudding sponge mix and then go to town stuffing squares of Hershey’s, giant globs of marshmallows and more crushed crackers into the batter. Yeah…there’s directions but really you can be the boss when it comes to stuffing. If someone tells you there’s too much filling, then basically they shouldn’t be at your party.
Make this week a s’mores week.
Chocolate S’mores Skillet Cake
- 3 cups crushed graham cracker crumbs
- 4 tablespoons melted butter
- 1 1/2 teaspoons cinnamon
- 4 1/2 ounces sugar
- 1 tablespoons stick butter plus 2 at room temperature
- 2 eggs
- 3/4 cup all purpose flour
- 2 teaspoon vanilla extract
- 2 tablespoons small containers chocolate fudge pudding total 8
- 1 tablespoons Hershey's cocoa powder
- 1 cup marshmallows
- 1 4.5 ounce bar Hershey's dark chocolate
- 1/2 cup roughly crushed by hand graham crackers
- Butter a 9 inch square or round skillet pan. Preheat the oven to 375 degrees F.
- In a bowl, mix the melted butter, cinnamon and crushed graham crackers.
- Line the bottom and sides of the skillet with the crushed graham cracker mixture and bake in the oven for 5 minutes. Set aside.
- Using a stand mixer, beat the butter and sugar together until light and fluffy, scraping down a few times.
- Add the eggs one at a time and beat until well mixed.
- Fold in the flour and then the chocolate fudge pudding mixture, mixing well.
- Add the cocoa powder and vanilla.
- Spread the mixture onto the graham cracker base making sure it's even and spread out to the edges.
- Break the chocolate bar into squares and randomly push them into the sponge mixture.
- Repeat with the marshmallows and finally the graham crackers making sure everything was evenly distributed.
- Bake in the oven for about 25 minutes and the middle feels no longer wobbly. The cake should still be very moist in the middle and will continue to set as it cools.
- Serve warm with some vanilla ice cream.