S'mores Cake

Recipe by Chef #203673


  • 1
    (18 1/4 ounce) package betty crocker supermoist yellow cake mix
  • 1
    cup graham cracker crumbs (14 squares)
  • 1 14
    cups water
  • 13
    cup vegetable oil
  • 1
    (16 ounce) jar hot fudge or (16 ounce) jar chocolate syrup
  • 1
    (7 ounce) jar marshmallow creme


  • Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
  • Beat cake mix, cracker crumbs, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
  • Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
  • Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme.
  • Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.).