When I first joined the group and noticed we post on the 20th I thought it was kind of cool since I would eventually be posting on my birthday. Well, the day has come…..today I am 29 yrs old! Thanking the Lord for another year of life and looking forward to His plans for my life in 2011. Now on to the task at hand…posting about this month’s cake.
I was very excited to try this cake as it instantly reminded me of this s’mores bar I had while participating at a taste test panel. I still have yet to try an actual s’mores but that bar was amazing and I guess that is what I was hoping for. I baked the cake for my new Bible study this Monday and the ladies loved it which was great. The ladies kept on describing it like a delicious giant cookie which is exactly what it tasted like. I had a small piece once I got home and to me it was like a chocolate chip cookie with an almost buttercream frosting (not as sweet).
When I made the frosting I actually added more marshmallow fluff hoping it would make the flavor stand out but nope. Maybe I should have just lathered on the fluff by itself?!? Overall this was a yummy recipe just not what I was expecting. I will make it again but in a round baking pan and just call it a chocolate chip cookie cake!
Check out the other bakers here.
For the cake
- 8 whole graham crackers, finely ground (1 cup)
- 1/4 cup unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter, softened
- 1/4 cup sugar
- 1 whole egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/2 cup semisweet chocolate chips
For the frosting
- 1 stick unsalted butter, softened
- 1/2 cup confectioners sugar
- 1/2 tsp vanilla extract
- 1/2 cup marshmallow fluff
Preheat the oven to 350 degrees F. Grease an 8″ square baking pan and dust it lightly with flour, knocking out any extra. Combine the cracker crumbs, flour, baking powder and salt in a medium mixing bowl. Combine the butter and sugar in the bowl of a stand mixer and cream (w/ paddle attachment) on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low-speed add the whole egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low-speed add a third of the flour mixture and half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes (mine was done @ 30 min). Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack and then turn it right side up to cool completely.
Place the butter in the bowl of a stand mixer and beat (w/ paddle attachment) until creamy. With the mixer on low-speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
* I doubled the recipe with no problem and baked it in a 9×13 baking pan.