S'mores Poke Cake
This S'mores Poke Cake starts with a yellow cake mix, soaked with marshmallow sundae topping. Once cooled, it is finished with a thin layer of chocolate frosting, broiled miniature marshmallows, crumbled graham crackers, and a drizzle of hot fudge.
Ingredients
- 1 box yellow cake mix 15.25 ounces
- Eggs, oil, and water in the amounts called for on the cake mix box
- Nonstick cooking spray for the cake pan and marshmallows
- 1 jar marshmallow sundae topping about 12 ounces
- ½ to ⅔ of a 16-ounce container canned chocolate frosting
- 4 cups mini marshmallows or enough to generously cover the cake
- 3 to 4 full graham cracker sheets roughly broken or crumbled
- ¼-½ cup hot fudge topping
Instructions
- Preheat the oven according to the cake-mix directions, usually 350°F. Coat a broiler-safe 9×13-inch metal pan with nonstick cooking spray.
- Prepare the cake mix with the eggs, oil, and water listed on the box. Pour the batter into the pan and bake as directed, until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10–15 minutes. Using the handle of a wooden spoon, poke holes about 1 inch apart without pushing completely through the cake.
- Warm the marshmallow topping until pourable, then spoon it over the warm cake. Gently spread and press the topping into the holes. Allow it to sit for 5–10 minutes; some topping may remain on the surface.
- Let the cake cool completely. Refrigerate it for about 30 minutes to help the marshmallow filling set.
- Spread ½–⅔ of the container of chocolate frosting (do not substitute homemade frosting for this one) over the cake in a thin, even layer. Refrigerate for another 15–30 minutes while positioning the oven rack approximately 6 inches below the broiler.One small note: the frosting may soften slightly beneath the broiler, but chilling it first and using only a brief burst of heat should keep it from becoming excessively runny.
- Break some graham crackers into pieces. Cover the frosting generously with mini marshmallows, then scatter the graham cracker pieces over and between them.
- Broil for 30–60 seconds, watching continuously, until the marshmallows are toasted. Remove the cake immediately to prevent the marshmallows or graham crackers from burning.
- Let the cake cool for a few minutes, then cut it into slices. Warm the hot fudge until pourable and drizzle it over each slice immediately before serving. Refrigerate the cake for at least 1 hour first if you prefer cleaner slices.