Some More Smore's Cake Please!

Happy Birthday, KK! Last night was Mia's aunt's birthday and she was allowed to choose the cake she wanted to make. Of course she chose the cake with marshmallows because they are her absolute favorite! This cake is nothing less then AMAZING! The center was so moist and the marshmallow fluff and the chocolate coating made it so rich. You could not tell that this cake used a box of yellow cake mix because it is made two days ahead, to give the fluff and the chocolate time to absorb into the cake. This recipe is definitely a keeper.

...ingredients...

For the cake:

One Box of Duncan Hines Yellow Cake Mix (cooked and prepared according to the box with the ingredients on the box- egg, water, vegetable oil)

For the filling: Marshmallow fluff

For the chocolate glaze:

8 oz. semi sweet Bakers Chocolate ¼ cup heavy cream 2 tbsp. unsalted butter cut into 4 pieces, at room temperature 2 tbsp. light corn syrup

For decoration: 3 tbsp. unsalted butter, softened ½ cup marshmallow fluff ¾ cup confectioners’ sugar, sifted 2 tsp. heavy cream or milk Small rectangles of graham cracker and milk chocolate, for garnish

...directions...

Bake the cake according to box instructions. And flip on to drying racks.

Once the cake has cooled completely, transfer one of the cake layers to a cardboard cake circle and place on a serving platter. Carefully spread a layer of marshmallow fluff over the cake to the edges. This will allow your marshmallow to come down over the sides. Top with the remaining cake layer and refrigerate overnight or until cold.

To make the milk chocolate glaze, combine the chocolate, cream, butter and corn syrup in a heatproof bowl set over simmering water. Heat until the chocolate has melted, then whisk the ingredients together until completely smooth. Pour glaze over the top of the chilled cake, allowing it to run down the sides in some places. Return to the refrigerator overnight or until chilled.

To make the marshmallow frosting for decoration, combine the butter and marshmallow fluff in the bowl of an electric mixer. Beat on medium speed until smooth. Beat in the confectioners’ sugar until well combined. Stir in the cream or milk to smooth the frosting out a bit, adding a tiny bit more liquid if necessary. Transfer the frosting to a ziplock bag and cut a corner. This will become your pastry bag. Pipe dollops of frosting around the edges of the chilled cake and decorate with segments of graham cracker and milk chocolate. Store in the refrigerator until ready to serve. Allow to sit at room temperature about 20 minutes before serving.